• Sweet Potato Pancakes with Elderberry Ginger Pecan Syrup

October 22, 2016

Sweet Potato Pancakes with Elderberry Ginger Pecan Syrup

Sweet Potato Pancakes with Elderberry Ginger Pecan Syrup
I must admit that the inspiration for Sweet Potato Pancakes with Elderberry Ginger Pecan Syrup is not mine.  I owe this amazing recipe idea to the sweet people that stopped by our booth at the Wide Open Bluegrass Festival this fall. They came by to let us know that they were big fans and to share one of their favorite ways to use our Elderberry Ginger Pecan Jam.  They told me that their favorite new Sunday breakfast is Sweet Potato Pancakes drizzled with Elderberry Ginger Pecan syrup.   Yum, right?   They were able to give me a quick overview of how they made it, and then disappeared into the crowd.  I wish I had gotten their names so I could thank them, here, too.

I played with several different recipes for Sweet Potato Pancakes I found on-line before settling on this combination of ingredients. Dairy-free and full of ingredients celebrated for their anti-inflammatory benefits, these pancakes are now my favorite Sunday breakfast too!

  • 1 large sweet potato
  • 1 tsp ground cinnamon
  • 1/2 tsp ground fresh nutmeg (or more to taste)
  • 1 egg
  • 1 and 1/2 cups light coconut milk
  • 1/4 cup melted coconut oil, plus a couple of extra teaspoons to grease the griddle or pan.
  • 1 1/2 cups flour
  • 4 tsp baking powder
  • Norm's Farms Elderberry Ginger Pecan Jam
  • 1/2 cup chopped pecans
  1. Take one large sweet potato and place it in a pot, cover with water, and place over medium high heat. Bring to a boil, lower the heat to medium, and allow to cook at a low boil for about 15 minutes or until a fork easily pierces the flesh. Remove the sweet potato and place it on plate until it is cool enough to be handled.  Once cool, remove the skin, and place the sweet potato in a clean bowl and mash it with a fork.  Measure one cup of mashed sweet potato; reserve the rest for another use.
  2. In a medium bowl combine 1 cup mashed sweet potato with the cinnamon, nutmeg, egg, coconut milk and 1/4 cup melted coconut oil. Whisk together until well combined. Add the flour and baking powder and stir until well combined.
  3. Grease a griddle or large cast iron pan with a tsp of coconut oil. Heat the griddle or large cast iron pan over medium-high heat. When pan is hot, drop batter by heaping tablespoonfuls on to the pan, and cook for 5-8 minutes per side, checking underside to make sure the pancakes are not cooking too fast and burning. If the pancakes are turning brown too quickly, lower the heat to medium.
  4. Meanwhile, empty a jar of Norm's Farms Elderberry Ginger Pecan Jam into a small saucepan and gently heat over low heat, stirring occasionally, until thin and hot.
  5. Stack 2 or 3 cooked sweet potato pancakes on a plate and drizzle with hot Elderberry Ginger Pecan Jam and top with chopped pecans, to taste. Serve immediately.
Leftover batter can be stored in a container in the fridge for a couple of days. The batter will get quite thick when cold so you may need to flatten out the cooking cakes with a back of a spoon to the desired "perfect pancake" thickness.

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