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Purple Sweet Potato Banana Pancakes

Banana naturally sweetens the pancakes and keeps them moist. For fluffier pancakes, let the batter rest 5-10 minutes before cooking. Add walnuts or chocolate chips for variation.
Ingredients
  • 1 cup mashed purple sweet potato
  • 2 ripe bananas
  • 2 eggs
  • 1 1/4 cups milk
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • Butter or oil for cooking
Optional Toppings
  • Sliced bananas
  • Chopped pecans
  • Granola
  • Maple syrup or honey
Preparation
  • Roast or steam purple sweet potato until soft. Mash until smooth and let cool slightly.
  • In a large bowl, whisk together mashed purple sweet potato, mashed bananas, eggs, milk, vanilla, and maple syrup or honey.
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Slowly fold dry ingredients into wet ingredients until just combined. Do not overmix. Batter should be thick but pourable.
  • Heat a lightly greased skillet or griddle over medium heat. Pour batter into rounds and cook 2–3 minutes on first side. Flip once bubbles appear. Cook another 1–2 minutes until golden spots form.
  • Stack pancakes and top with banana slices, chopped pecans, granola, and maple syrup or honey drizzle.
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