Indian-Style Healthy Sweet Potato Pancakes
Easy, healthy sweet potato pancakes with Indian twist — a fibre-rich breakfast or snack made from boiled sweet potato, whole wheat flour and mild spices.
Ingredients
Equipment
Method
- Boil or pressure-cook sweet potato until soft. Peel and mash until smooth; set aside.
- In a bowl, combine mashed sweet potato, whole wheat flour, cinnamon (or cardamom) powder and salt.
- Slowly add milk (or water/plant milk) and mix to form a thick but pourable batter.
- Heat a non-stick tawa or frying pan on medium flame. Lightly grease with a little oil or ghee.
- Pour a ladle (about 1/4 cup) of batter on tawa; spread gently. Cook for 2–3 minutes until edges set and bottom turns golden.
- Flip carefully and cook the other side for 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve warm. You may top with fresh fruit, yogurt or a drizzle of honey for natural sweetness.
Notes
You can add a small banana or a bit of jaggery for natural sweetness. For vegan version, replace milk with plant-milk. Leftover pancakes can be refrigerated in airtight container for 2–3 days and gently reheated.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.