If you’ve ever had my Oil-Free Latkes, aka Potato Pancakes, you know how simple these are to make, even without the processed fat. Another thing I love about potato pancakes is how easy it is to create flavor-packed variations.
I’ve been loving my Japanese-style Pancakes, which have a little nut butter added in, but it’s a similar concept. My mom switched up my potato pancake recipe and made it with sweet potatoes and spinach. I finally tried it myself, and WOW! They’re soooo tasty!
I like to add a bit of spice depending on what flavors I’m in the mood for. When I wrote the recipe, I decided to give you an option too. You can use curry powder for more of the Indian vibe or chili powder for some Latin flavor.
I tested them in my cooking class at TrueNorth Health Center in an oven and a waffle iron. The baked pancakes came out great, but the waffle maker did not work well. Even though I tried to squeeze out the water, I think there was too much moisture from the sweet potato and spinach.
I’ve heard from others that shredded sweet potato in the waffle iron can work, so I’ll be researching and experimenting with this more. Just know that you’re chances of success with this recipe are much better if you bake them in the oven. You could also do them on the stovetop — you just won’t be able to cook as many as once.
Ok, it’s your turn to create and indulge in this nutrient-dense twist on latkes! Have fun!
By Chef Katie Mae
Makes 12–15 pancakes | Ready in 45 minutes | Stores 1 week in fridge
Serve plain or top these pancakes with hummus, guacamole, or another plant-based condiment.
To freeze the pancakes, first, freeze the patties (before or after baking) on a pan with parchment paper. Once frozen, transfer them to an air-tight container or bag to store.