Purple Yam Pancakes Recipe

Name: Purple Yam Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Mushroom Sauce:; 1 tablespoon vegetable oil; 12 large mushrooms, finely chopped; 1/2 large onion, chopped; 2 tablespoons butter; 6 large tomatoes; 1 large bell pepper, cut into chunks; 1/2 large onion; 5 large fresh hot chile peppers, stemmed; 2 pickled jalapeno peppers; 1 cup chopped fresh parsley; 1/2 cup chopped fresh cilantro; 2 cloves garlic; 1 cube vegetable bouillon (such as Maggi(R)); 1 teaspoon dried thyme; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 pinch salt and freshly ground black pepper to taste (optional); 1 1/4 cups vegetable broth; 2 tablespoons dark soy sauce; water as needed; Pancakes:; 3 purple yams, cut into wedges; 2 cups all-purpose flour; 1 onion; 2 eggs; 2 teaspoons salt; 1 teaspoon garlic powder; 1 red bell pepper, chopped; 1 teaspoon paprika

Servings: persons

Spicy Mushroom Sauce:
1 tablespoon vegetable oil
12 large mushrooms, finely chopped
1/2 large onion, chopped
2 tablespoons butter
6 large tomatoes
1 large bell pepper, cut into chunks
1/2 large onion
5 large fresh hot chile peppers, stemmed
2 pickled jalapeno peppers
1 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 cloves garlic
1 cube vegetable bouillon (such as Maggi(R))
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper to taste (optional)
1 1/4 cups vegetable broth
2 tablespoons dark soy sauce
water as needed
Pancakes:
3 purple yams, cut into wedges
2 cups all-purpose flour
1 onion
2 eggs
2 teaspoons salt
1 teaspoon garlic powder
1 red bell pepper, chopped
1 teaspoon paprika
1 teaspoon chile powder
1 teaspoon ground black pepper
1 tablespoon vegetable oil, or to taste
1/2 pound ground beef
1/2 pound ground chicken

1
Heat 1 tablespoon oil in a skillet over medium-low heat. Cook and stir mushrooms and 1/2 chopped onion until soft and translucent, 5 to 10 minutes. Add butter.
2
Combine tomatoes, bell pepper chunks, onion, chile peppers, jalapeno peppers, parsley, cilantro, and garlic in a blender; blend until almost smooth.
3
Stir blended tomato mixture, vegetable bouillon cube, thyme, cumin, cayenne pepper, salt, and black pepper to the skillet with the mushrooms and stir until well combined. Add vegetable broth, soy sauce, and enough water to make a sauce. Cover and simmer until sauce has thickened, 30 to 35 minutes.
4
Combine purple yams, flour, 1 onion, eggs, 2 teaspoons salt, and garlic powder in the bowl of a food processor; pulse until blended. Fold red bell pepper into batter using a spatula and season with paprika, chile powder, and 1 teaspoon black pepper. Mix until well combined.
5
Heat 1 tablespoon oil in a skillet over medium-high heat. Drop batter by large spoonfuls onto the skillet. Spoon some of the ground beef and some of the ground chicken on top of each pancake; cover with a few more spoonfuls of batter. Cook pancakes until evenly browned, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Cover skillet and let pancakes cook over low heat until beef and chicken are cooked through, about 5 minutes. Repeat with remaining batter. Serve with mushroom sauce.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: Spicy Mushroom Sauce:, 1 tablespoon vegetable oil, 12 large mushrooms, finely chopped, 1/2 large onion, chopped, and more.

Yes, Purple Yam Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Purple Yam Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions