Keke Palmer Teaches Jack Whitehall How to Make Her Sweet Potato Pancakes

Ingredients

• 2 medium Sweet Potatoes (peeled, boiled until fork‑tender, then mashed)
• 1 large Ripe Banana (mashed; adds natural sweetness and moisture)
• 1 cup Gluten-Free All-Purpose Flour (sifted; any certified gluten‑free blend works)
• 1 teaspoon Baking Powder (helps pancakes rise)
• 0.25 teaspoon Salt (enhances flavor)
• 1 teaspoon Ground Cinnamon (warm spice)
• 0.125 teaspoon Ground Nutmeg (pinch; optional)
• 1 Large Egg (room temperature)
• 0.5 cup Milk (any dairy or plant‑based milk; whole milk gives richer texture)
• 2 tablespoons Unsalted Butter (melted; can substitute with coconut oil for dairy‑free)
• 1 tablespoon Honey (adds subtle sweetness; optional)

Instructions

1. Cook and Mash Sweet Potatoes

   Peel the sweet potatoes, cut into 1‑inch cubes, and boil in salted water until fork‑tender, about 15‑20 minutes. Drain and mash in a large mixing bowl until smooth.

   Time: PT20M

2. Add Banana and Wet Ingredients

   To the mashed sweet potatoes add the mashed banana, melted butter, honey, egg, and milk. Whisk together until fully incorporated.

   Time: PT5M

3. Combine Dry Ingredients

   In a separate small bowl whisk together gluten‑free flour, baking powder, salt, cinnamon, and nutmeg.

   Time: PT3M

4. Make the Batter

   Gradually add the dry mixture to the wet mixture, stirring gently until just combined. The batter should be thick but pourable; if too thick, add a splash of milk.

   Time: PT5M

5. Preheat Skillet

   Place a non‑stick skillet over medium‑low heat (about 325°F) and add a thin layer of butter or oil.

   Time: PT3M

   Temperature: 325°F

6. Cook Pancakes

   Spoon ¼‑cup portions of batter onto the skillet, spreading slightly. Cook 3‑4 minutes until bubbles form on the surface and edges look set, then flip and cook another 3‑4 minutes until golden brown.

   Time: PT30M

   Temperature: 325°F

7. Serve

   Transfer cooked pancakes to a plate or cooling rack. Serve warm with extra honey, maple syrup, or a dollop of yogurt.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

4 g