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Recipe Alexandra Fitchener of Girasole Creation

Veggie Pancakes

Sweet potatoes and pancakes, what a joy! Sweet potatoes are currently in season and are delicious prepared in so many ways, but I bet you haven’t put them in pancakes before. Pancakes are an unconventional way to showcase the bright flavors in this recipe, where chiles, red onion, garlic, ginger, cilantro and lime zest really shine. Enjoy this for any meal with salsa, guacamole, hummus, a scrambled egg, or just a squeeze of lime juice and hot sauce. As I’m sure you will discover, leftovers taste even better!

Yield: 14 pancakes

Veggies Pancakes

Ingredients:

  • 3/4 cup corn meal
  • 3/4 cup all purpose flour
  • 1 1/4 cup full fat yogurt
  • 2 Tablespoons garlic, chopped fine
  • 2 Tablespoons ginger, chopped fine
  • 1/3 cup red onion, diced
  • 1/3 cup cilantro, chopped
  • 1-2 serrano or thai chiles (or one of each, depending on how hot you like it!), diced
  • 1/2 cup sweet potato, grated, skin on
  • 1 teaspoon lime zest
  • 1 1/4 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 – 1/3 cup water

Instructions for kids:

Help your adult measure out and place all ingredients (except for water) into a large bowl. Carefully mix all ingredients together with a large spoon or spatula.

Instructions for adults:

Chop garlic, ginger, red onion, cilantro, and chiles; grate the sweet potato and zest the lime. Help your child measure out and place all ingredients (except for water) into a large bowl. Once these ingredients are mixed in with each other, add the water. The batter should be pourable but still very thick. Heat a griddle or non-stick pan and once it gets very hot, add 1/4 cup batter. Allow the pancake to cook on this first side for about 3 minutes, and then flip using a spatula. This first side should be golden brown. Allow the second side to cook for about 2-3 minutes.

 

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