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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Snack
Cuisine: Indian, Vegetarian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup mashed sweet potato boiled and peeled
  • 3/4 cup whole wheat flour
  • 1/2 tsp ground cinnamon or elaichi (cardamom) powder optional, for flavor
  • 1/4 tsp salt or as per taste
  • 1/2 cup milk (or water / plant milk) to adjust batter consistency
  • 1 tsp oil or ghee (for cooking)

Equipment

  • Non-stick tawa / frying pan

Method
 

  1. Boil or pressure-cook sweet potato until soft. Peel and mash until smooth; set aside.
  2. In a bowl, combine mashed sweet potato, whole wheat flour, cinnamon (or cardamom) powder and salt.
  3. Slowly add milk (or water/plant milk) and mix to form a thick but pourable batter.
  4. Heat a non-stick tawa or frying pan on medium flame. Lightly grease with a little oil or ghee.
  5. 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.
  6. Flip carefully and cook the other side for 1–2 minutes until golden and cooked through. Repeat with remaining batter.
  7. 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.