Ring in the New Year deliciously with these Savory Black Eyed Peas Sweet Potato Pancakes. They are crispy and have layers of flavor from jalapenos, sage, scallions and garlic. A vegan, gluten-free, soy-free and nut-free recipe.
It’s a new year — time to make resolutions and wish for a lot of good luck. But whether or not you believe in luck, you will certainly feel lucky biting into these tasty Savory Black Eyed Peas Sweet Potato Pancakes for breakfast.
I love eating crispy, savory foods for breakfast, especially when they’re as healthy as these pancakes are. There are black eyed peas here, of course, and sweet potatoes. And scallions to add freshness and flavor.
Besides these, all you need are a few spices, like jalapeno, garlic, salt, and pepper. And oh, some dried herbs. I used sage, which I love, but any savory herb like thyme, oregano, marjoram, or rosemary would work just as well.
These pancakes are rather like latkes, except for the black eyed peas, and the beans actually are a great substitute for eggs which typically go into latkes, because they help the pancakes bind and bulk them up with healthy protein.
I am off now to enjoy my day off from work. Here’s wishing everyone a very happy new year, full of family, friends, and tons of good food.
Savory Black Eyed Peas Sweet Potato Pancakes
- 2 cups cooked black eyed peas (canned is fine)
- 1 medium sweet potato, grated using the large holes on the grater
- 1 medium russet potato, grated using the large holes on the grater
- 1 medium onion, grated
- 3 scallions, finely chopped
- 2 tbsp cornflour
- 1 small jalapeno pepper, finely minced
- 1 tsp garlic powder (can sub with 2 tsp of crushed garlic)
- 1 tsp sage or another dry herb like thyme, rosemary, or oregano
- Salt and ground black pepper to taste
- Vegetable oil to coat the bottom of the pan. You can also use cooking spray which will yield delicious pancakes, but they won't be as crispy.
Place the sweet potato, russet potato and onion in a colander and sprinkle on some salt. Let it stand for 10-15 minutes, and then press out as much water as you can from the potatoes and onions.
Pulse or mash the black eyed peas in a food processor or using a potato masher. You want most of the peas to break down, but you want some texture.
Place the black eyed peas in a large bowl with the sweet potato-russet-onion mixture. Add the remaining ingredients, except the oil, and mix well. The batter will look dry but will hold together when you form into a patty. If it doesn't, add a tiny bit of water.
Heat a cast iron or nonstick or heavy-bottomed skillet. Coat the bottom with oil or cooking spray. Form the batter into 1 1/2-inch cakes and place into the skillet, at least an inch apart. Don't overcrowd the pan.
Let the pancakes cook on medium-high heat until golden-brown on the bottom, then flip them over and cook the other side.
Serve hot by themselves or with some applesauce on the side.
- Nutrition information is for one pancake and assumes the use of 2 tbsp of vegetable oil for the full recipe. If using cooking spray, you will likely have fewer calories and less fat in the recipe.