breakfast / Recipes

Sweet Potato Basil Pancakes with Chipotle Infused Maple Syrup


Sometimes you just need a little comfort for breakfast.


Which is why this recipe is happening. Super easy to make sweet potato pancakes with basil. Basil season is almost over so if you’re like me and put basil on pretty much everything, it’s a sad time of year. Luckily I grabbed some fresh basil at the farmer’s market Saturday to make this dessert-like breakfast.


Usually my whole day is thrown off if I don’t eat a plate full of sautéed veggies for breakfast. This is the truth. Unfortunately lately veggies have been upsetting my stomach. Especially raw veggies. It’s like a nightmare. I dream about baby kale and red peppers. Luckily I’ll have some help from my naturopath on how to fix this, but right now I feel like I’m going through vegetable withdrawals. This helped me cope. Serious comfort food.


If you are cutting down on sugar then skip out on the maple syrup. I should be doing the same, but I can’t resist maple syrup. I blame my Vermont roots. These pancakes are just as good without the maple syrup and would be great with some ghee on top! You could also add cinnamon, ginger, nutmeg, or any other spices you think would be tasty. So sweet and so savory at the same time. Mmmm.


Nothing like feeling like you’re eating dessert for breakfast.



For the pancakes:

  • 1/2 baked sweet potato, mashed without the skin
  • 2 eggs
  • 1/4 cup finely chopped fresh basil
  • cooking oil of choice

For the Chipotle Maple Syrup

  • 2 chipotle peppers (I used dry, not canned)
  • 1/2 cup maple syrup


For the pancakes:

  1. Add sweet potato, eggs and basil into the bowl. Mix the ingredients together until combined. You may have to use a fork like I did to mash up the sweet potato and to really mix in the egg and basil.
  2. Add cooking oil to a pan. I used lard. Heat oil in pan over medium-low heat.
  3. Take 1/4 cup of your mixture and place in pan. Cook about 2-3 minutes on each side.

For the chipotle maple syrup:

  1. Roughly break apart the chipotle peppers into 3-4 pieces and place into a pot or pan including the seeds.
  2. Add in maple syrup.
  3. Heat maple syrup and chipotle peppers on low heat for about 10-15 minutes. Stir frequently and keep heat on low as maple syrup can burn. Feel free to taste the syrup throughout the process (I know I did!) until you reach the level of spicy you desire.
  4. Remove from heat and allow to cool. Remove the chunks of chipotle peppers and discard. Leave the seeds in the syrup.

Now smother your pancakes with your chipotle infused maple syrup and enjoy!

*Makes 4 pancakes. I ate all 4, so double the recipe if you want to share!

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