Cardamom-Spiced Sweet Potato Pancakes with Tahini Maple Drizzle

Cardamom brings a warm, aromatic lift long associated with Middle Eastern and South Asian cooking. Mashed sweet potato and oats make these pancakes tender, finished with a silky tahini-maple drizzle.

Serves 3

Estimate for one serving

• 410 cal
• 13g protein
• 52g carbs
• 18g fat
• 7g fiber

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Ingredients

• 12 oz sweet potato
• 1 cup rolled oats
• 3 large eggs
• 3/4 cup unsweetened almond milk
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 2 tbsp olive oil
• 3 tbsp tahini
• 2 tbsp pure maple syrup
• 1 tsp fresh lemon juice

Instructions

1. 1Pierce the sweet potato several times with a fork, microwave on high for 6-7 minutes until very soft, then scoop out flesh and mash until smooth.
2. 2In a blender combine the rolled oats, eggs, almond milk, mashed sweet potato, cardamom, cinnamon, baking powder, and salt; blend on high until a smooth batter forms, about 45 seconds.
3. 3Heat olive oil in a nonstick skillet over medium heat. Working in batches, portion batter per pancake and cook 3 minutes per side until deeply golden and set.
4. 4Whisk together tahini, maple syrup, lemon juice, and 1-warm water until a pourable sauce forms.
5. 5Serve 2 warm pancakes per person drizzled generously with tahini maple sauce.