Purple Sweet Potato Pancakes
Made with Okinawa sweet potatoes—treasured in Japan for their natural sweetness and rich antioxidants—these fluffy stacks boast a nutty depth and striking purple hue. A sprinkle of toasted coconut flakes adds crunch, while a silky sweet potato coconut syrup takes each bite to the next level.
Nutritional facts
Protein
18g
Carbs
113g
Calories
730
Fat
24g
Ingredients
Canola and Olive Oil Blend, Condensed Milk, All Purpose Flour, Butter, Baking Powder, Coconut Flakes, Egg, Sugar, Kosher Salt, Coconut Milk, Purple Sweet Potatoes, Whole Milk
Reviews
4.0
Based on 14 reviews
AJ · 05/07/25
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About Nora Nolasco
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
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