Sweet Potato Rye Pancakes With Blueberry Honey Sauc

Name: Sweet Potato Rye Pancakes With Blueberry Honey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup rye flour; ¼ cup all-purpose flour; 1 tablespoon unsweetened cocoa powder; ¼ teaspoon salt; ½ teaspoon cream of tartar; ½ teaspoon baking soda; ¼ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 egg; 2 ½ tablespoons buttermilk baking mix, reconstituted with; ⅔ cup water, to equal 1 cup; ½ cup cooked mashed sweet potatoes; ¼ cup sorghum; 1 cup fresh blueberries, rinsed; 1 tablespoon lemon juice; ¼ cup honey

Servings: persons

¾ cup rye flour
¼ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 egg
2 ½ tablespoons buttermilk baking mix, reconstituted with
⅔ cup water, to equal 1 cup
½ cup cooked mashed sweet potatoes
¼ cup sorghum
1 cup fresh blueberries, rinsed
1 tablespoon lemon juice
¼ cup honey

1
In a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
2
In another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
3
Add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
4
If batter is to thick, add additional reconstituted buttermilk until desired consistency.
5
Spray griddle with non-stick cooking spray and preheat over medium heat.
6
In small saucepan, over medium heat, add blueberries, lemon juice and honey.
7
Bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
8
Remove from heat.
9
Pour 1/4 cup of batter per pancake onto preheated griddle.
10
Cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
11
Turn pancakes and cook until cooked and lightly brown on bottom.
12
Serve pancakes topped with blueberry sauce.

314

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: ¾ cup rye flour, ¼ cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, ¼ teaspoon salt, and more.

Yes, Sweet Potato Rye Pancakes With Blueberry Honey Sauce 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!

Sweet Potato Rye Pancakes With Blueberry Honey Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions