🍳
Savory Sweet Potato Pancakes with Avocado Herb Salsa
Kickstart your morning with these savory sweet potato pancakes paired with a refreshing avocado herb salsa for a nutritious breakfast win.
Breakfast is often hailed as the most important meal of the day, and with these Savory Sweet Potato Pancakes, you can make it the most delicious and nutritious one too. Packed with fiber-rich sweet potatoes and protein from chickpea flour, these pancakes are not only satisfying but also a powerhouse of vitamins and minerals. Topped with a zesty avocado herb salsa, this dish brings together vibrant flavors and textures that will awaken your senses.
Sweet potatoes are an excellent source of beta-carotene, vitamin C, and potassium, making them a perfect addition to your morning routine. The chickpea flour adds a protein boost while keeping this recipe gluten-free and vegan. Our avocado herb salsa provides healthy fats and a refreshing twist, ensuring you start your day on a high note. This breakfast is not only easy to prepare but also incredibly versatile, making it a great choice for any day of the week.
Recipe Overview
🌱 Vegan
🌾 Gluten Free
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your morning with these savory sweet potato pancakes paired with a refreshing avocado herb salsa for a nutritious breakfast win.
Ingredients
- • sweet potatoes: 2 medium, peeled and grated
- • chickpea flour: 1 cup
- • water: 3/4 cup
- • baking powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • cumin: 1/2 teaspoon
- • fresh cilantro: 1/4 cup, chopped
- • green onions: 2, thinly sliced
- • avocado: 1, diced
- • cherry tomatoes: 1 cup, quartered
- • lime: 1, juiced
- • fresh parsley: 1/4 cup, chopped
- • olive oil: 1 tablespoon
Instructions
- 1 In a large mixing bowl, combine the grated sweet potatoes, chickpea flour, water, baking powder, salt, black pepper, and cumin. Stir well to form a thick batter. Fold in the chopped cilantro and green onions.
- 2 Heat a non-stick skillet over medium heat and lightly coat with olive oil. Spoon about 1/4 cup of the batter onto the skillet, spreading it into a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.
- 3 While the pancakes are cooking, prepare the avocado herb salsa. In a small bowl, combine the diced avocado, cherry tomatoes, lime juice, and chopped parsley. Season with a pinch of salt and pepper to taste.
- 4 Serve the sweet potato pancakes warm, topped with a generous spoonful of avocado herb salsa. Enjoy immediately for a fresh and flavorful breakfast.
Serving Suggestions
- • These savory pancakes pair perfectly with a side of fresh mixed greens drizzled with a light vinaigrette. For a heartier breakfast, add a poached egg on top of the pancakes for extra protein. A glass of freshly squeezed orange juice or a matcha latte complements the dish beautifully, enhancing the overall breakfast experience.
Storage Tips
To store leftovers, place the pancakes in an airtight container and refrigerate for up to 3 days. To reheat, simply warm them in a non-stick skillet over medium heat until heated through. The avocado salsa is best enjoyed fresh, but can be stored separately in an airtight container in the refrigerator for up to 1 day.
Ratings & Reviews
0.0
Based on 0 ratings
