Sweet Potato Rye Pancakes With Blueberry Honey Sauce Recipe

Indulge in the unexpected delight of these dark, moist, and subtly spiced sweet potato rye pancakes! The secret blend of sweet potatoes and rye flour creates a unique flavor profile that will surprise and impress your taste buds. Topped with a vibrant blueberry honey sauce, these pancakes are a breakfast masterpiece. Alternatively, serve with warm, glazed apples for a comforting autumnal treat. Prepare to be amazed!

Prep Time 15 mins
Cook Time 30 mins
Calories 396.3 kcal
Protein 18g
Rating 4.7 (3 Reviews)
Sweet Potato Rye Pancakes With Blueberry Honey Sauce 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Rye Pancakes With Blueberry Honey Sauce

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How to Make Sweet Potato Rye Pancakes With Blueberry Honey Sauce

  1. In a large bowl, whisk together 1 ½ cups rye flour, ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon ground cardamom, and ½ teaspoon ground cinnamon.
  2. In a separate bowl, lightly beat 1 large egg.
  3. Add 1 cup mashed cooked sweet potato and ¼ cup sorghum syrup to the beaten egg.
  4. Gently fold the wet ingredients (egg mixture) into the dry ingredients (flour mixture).
  5. Add ½ cup reconstituted buttermilk (or ½ cup buttermilk + 1 ½ tsp lemon juice + 1/2 cup milk), stirring until just combined. Add more buttermilk, 1 tablespoon at a time, if needed to reach desired consistency.
  6. Lightly spray a griddle or large skillet with non-stick cooking spray and preheat over medium heat.
  7. In a small saucepan, combine 1 cup fresh or frozen blueberries, 1 tablespoon lemon juice, and ¼ cup honey.
  8. Bring the blueberry mixture to a simmer over medium heat. Reduce heat and simmer for 2-3 minutes, or until blueberries have softened and sauce has thickened slightly.
  9. Remove blueberry sauce from heat and set aside.
  10. Pour ¼ cup of batter onto the preheated griddle for each pancake.
  11. Cook for 45 seconds to 1 minute per side, or until golden brown and cooked through. Flip when bubbles begin to appear on the surface.
  12. Serve pancakes immediately, topped with the warm blueberry honey sauce.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

129g

Fat

5g

Carbs

28g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Yams Sweet Potatoes North American Healthy Pancakes And Waffles Breakfast Potatoes Vegetables Canadian Low Fat Dietary Low Saturated Fat Low In Something