Cardamom-Spiced Sweet Potato Pancakes with Blueberry-Thyme Compote

Cardamom’s warm perfume, long treasured in Nordic and South Asian kitchens, lifts these tender sweet-potato pancakes. A quick blueberry-thyme compote adds bright, herby contrast for a cozy weekend breakfast.

Serves 3

Estimate for one serving

• 410 cal
• 12g protein
• 68g carbs
• 12g fat
• 7g fiber

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Ingredients

• 12 oz sweet potato
• 1.5 cups rolled oats
• 3 large eggs
• 3/4 cup almond milk
• 2 tsp baking powder
• 1 tsp ground cardamom
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 2 tbsp olive oil
• 1.5 cups frozen blueberries
• 3 tbsp maple syrup
• 3 sprigs fresh thyme
• 1 tsp lemon zest

Instructions

1. 1Pierce sweet potato and microwave on high 6 minutes until soft; cool, peel, and mash flesh to yield ~1 cup.
2. 2In a blender combine oats, eggs, almond milk, baking powder, cardamom, cinnamon, salt, and mashed sweet potato; blend until smooth batter forms, about 45 seconds.
3. 3Heat olive oil in a nonstick skillet over medium heat. Drop 1/3-cup portions of batter to make 6 pancakes total, cooking 3 minutes per side until deeply golden.
4. 4Meanwhile combine blueberries, maple syrup, thyme leaves, and lemon zest in a small saucepan; simmer 6 minutes until thickened into compote.
5. 5Serve 2 pancakes per plate with generous spoonful of warm blueberry-thyme compote.