Delicious, fluffy and healthy chai-spiced sweet potato pancakes perfect for using up leftover sweet potato!
The best solution when you’re feeling under the weather, going through a tough breakup, or just experiencing a heavy case of anxiety is to dance to a good playlist and make a batch of really delicious fluffy pancakes. Wouldn’t you agree?
Better yet, pancakes are always the answer.
Here’s the truth: I have had anxiety since I can remember and plan to write a blog post about it soon. Sometime it creeps in when I least expect it. Often times it shows up as physical symptoms and my body completely shuts down. I’m still learning to manage it, because quite frankly in some weird way sometimes my anxiety pushes me to be better. It gives me energy, excitement… yet at times, it’s also chaotic and out of control. The key is finding the balance and feeling more in control. Work in progress!
Truthfully, I shouldn’t waste my time worrying about the what-ifs and things that are completely out of my control. What I should be focusing on is the little moments, filling my heart with joy and embracing what comes my way. I can only do so much and sometimes I have to realize that what I’m doing is ENOUGH.
Sometimes I just have to tell myself that things will be okay. That no matter what happens, I’ll still be here kicking it tomorrow.
Lately, I made conscious effort to start my days out happy. You know, like starting my days out with a deep breath, a good playlist and a batch of these fluffy sweet potato pancakes with delicious chai spices.
I tend to associate pancakes with my Dad and childhood, so cooking up a batch in the morning brings me nothing but good warm fuzzy feelings of nostalgia. For reals. Talk about a mood booster.
Sweet potato pancakes have been calling my name and I just couldn’t resist. I eat a sweet potato nearly everyday and enjoy sprinkling them with cinnamon, peanut butter maple syrup, so I thought would could be better then adding that irresistible flavor it to a stack of pancakes?
In addition, I’m a huge fan of chai-spice and it’s so easy to recreate the spices at home. All you need is a little cinnamon, cardamom, ginger, nutmeg and cloves. Mmmm hmmm… can you imagine these paired with a chai-spice latte? YUM.
Start your weekend out with warm fuzzy feel good feelings from these sweet potato pancakes and a little music thanks to this playlist. Best topped with toasted pecans, a little butter (or peanut butter) and a drizzle of real maple syrup. Enjoy!
- Serves: 8 pancakes
- Serving size: 2 pancakes
- Calories: 235
- Fat: 5.7g
- Saturated fat: 0.8g
- Carbohydrates: 39.9g
- Sugar: 7.4g
- Fiber: 6.4g
- Protein: 5.9g
- 1 cup white whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- pinch of cloves
- 1 cup unsweetened almond milk, plus more if necessary
- 1 egg, lightly beaten
- 1 tablespoon olive oil (or sub melted butter)
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup mashed, cooked sweet potato (about 2 medium sweet potatoes)
- In a large bowl, whisk together flour, baking powder, salt and spices. In a medium bowl, combine almond milk, egg, oil, maple syrup, vanilla, and mashed sweet potato until smooth. Add wet ingredients to dry ingredients and mix until just combined. Batter will be thick, however if it is way too thick add in a tablespoon or two of milk.
- Lightly coat a large nonstick skillet or griddle with olive oil and heat over medium. After a minute or two, drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning. I usually do this after my first batch. Makes 8 pancakes, 2 pancakes each.
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