Purple sweet potato and blackberry pancakes

I've had some purple sweet potatoes in my pantry for a while now. They are a little expensive, so I don't get them often, but I really love the color so sometimes I will splurge on a bag. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases. 

I'm always trying to work different produce colors into our diet. I use them mostly for smoothies (just bake, peel, and you have a delicious and lovely colored smoothie ingredient). 

Since I am always happy to have sweet potato pancakes, I figured why not try them with the purple ones and some blackberries for extra color, flavor, and texture. Plus our kids are pretty much pancake fanatics so I knew these would be a big hit at our house (and I hope they will be at yours, too). 

These are another way to get your kids to eat something they may not otherwise eat and sneak in some extra nutrition. Fun fact, when you cut up the blackberries and add them to the batter, they will start to turn everything a strange greenish-blue color. 

It's not the color I was expecting of these pancakes, but they still taste good! This recipe will serve about 4 people.

Purple sweet potato & blackberry pancakes
1-1/2 cups all-purpose flour (or white whole wheat)
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup well mashed or pureed cooked purple sweet potato
1 to 1-1/4 cups milk
1 tablespoon lemon juice
2 large eggs
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 packed tablespoon brown sugar
1 cup roughly chopped blackberries, plus more for serving
butter or oil, for cooking
real maple syrup, for serving

In a medium bowl, whisk together the flour through cinnamon. In a large bowl, whisk together the sweet potato, 1 cup milk, lemon juice, eggs, olive oil, vanilla, and brown sugar until well combined. Stir the dry ingredients into the wet until just combined. Fold in the blackberries. If the batter is too thick, slowly add more milk until it is pourable.

Heat a griddle pan or large cast iron skillet. Coat with butter or oil. Use about 1/4 cup batter for each pancake. Flip when they are starting to bubble and are golden. Cook until the second side is golden and continue until all batter is used.

Serve with more blackberries, if desired, and a good drizzle of maple syrup. We also sometimes use plain or vanilla yogurt to dollop on top.