Veggie Rye Pancakes With Sweet Potato Sauce Recipe

Name: Veggie Rye Pancakes With Sweet Potato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup rye flour; ¼ cup whole wheat flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup milk; ¼ cup water; 2 tablespoons red bell peppers, diced fine; 2 tablespoons zucchini, grated; ¾ cup onion, diced (I used vidalia); 1 tablespoon butter; 1 tablespoon balsamic vinegar; 1 large sweet potato, peeled and diced; ½ cup applesauce; ¼ cup crushed pineapple, drained; 1 ½ tablespoons ginger, minced; 2 tablespoons honey; 1 pinch cinnamon; 1 ½ cups vegetable stock; 3 roasted garlic cloves, minced

Servings: persons

½ cup rye flour
¼ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons red bell peppers, diced fine
2 tablespoons zucchini, grated
¾ cup onion, diced (I used vidalia)
1 tablespoon butter
1 tablespoon balsamic vinegar
1 large sweet potato, peeled and diced
½ cup applesauce
¼ cup crushed pineapple, drained
1 ½ tablespoons ginger, minced
2 tablespoons honey
1 pinch cinnamon
1 ½ cups vegetable stock
3 roasted garlic cloves, minced

1
--Sauce--.
2
Place all sauce ingredients in a large saucepan.
3
Cook over medium/high heat until sweet potatoes have fallen apart and resemble baby food.
4
Stir until smooth and set aside;If you would like, you can use a wand blender for this step.
5
--pancakes--.
6
Place butter, onion and balsamic vinegar in a large skillet.
7
Cook over medium heat until onions start to turn a very dark brown, about 6-10 minutes because you want them caramelized.
8
Once onions have caramelized, remove them from the heat and dice.
9
In a large bowl, mix all of the dry ingredients together.
10
In another bowl, mix the wet ingredients and veggies together.
11
Add the wet ingredients to the dry ingredients.
12
Using a measuring cup, pour batter by the 1/2 cup full onto a hot griddle.
13
Cook until the bottom is brown, then flip it over.
14
Cook, again, until the bottom is brown, about 2 or 3 minutes on each side.
15
Serve with sweet potato sauce.

398

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.

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 19 ingredients. The key ingredients include: ½ cup rye flour, ¼ cup whole wheat flour, ½ teaspoon baking powder, ¼ teaspoon salt, and more.

Yes, Veggie Rye Pancakes With Sweet Potato 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!

Veggie Rye Pancakes With Sweet Potato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions