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Ricotta-Stuffed Stokes Purple® Sweet Potato Pancakes


1 cup all-purpose flour
1/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups unsweetened almond milk
2 eggs, separated
2 tablespoons honey
2 cups cooked, peeled, and mashed Stokes Purple® Sweet Potato
1/2 cup ricotta cheese
Maple syrup for serving


In large bowl, sift together two flours, baking powder, and salt. In separate bowl, whisk together milk and egg yolks. Pour into flour mixture, add honey and mashed sweet potato, then stir to combine.  Whip egg whites until frothy. Gently fold in egg whites to batter.

Cook on a griddle or in a skillet with melted butter at low-medium heat for 2-3 minutes per side, or until golden brown and cooked through.  Layer each pancake with ricotta cheese and drizzle with maple syrup.

Adapted recipe and original photo by Laura Beaver.

Analyzed to serve 4. Calories 360, Total Fat 8g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 110mg, Sodium 650mg, Total Carbohydrate 59g, Dietary Fiber 4g, Sugars 14g, Protein 13g, Vitamin A 10%, Vitamin C 10%, Calcium 30%, Iron 20%