I was slow to start on the sweet potato pancakes, partly because I hadn’t found the right combination of ingredients that worked together for me. This recipe came about as a happy accident, and is the perfect amount of sweet potato, fluffy and spice for a pancake recipe. I love experimenting with ingredients and foods to try and make them differently to more traditional methods whilst maintaining flavour and hopefully increasing some nutritional content. This recipe has minimal ingredients and is a great way to add in some additional fibre, a serve of vegetables and a whole bunch of flavour to your morning (or any other meal you wih to make these for).
Serves 1 – GF, DF, NS
Prep time: 20-30 mins
Cook Time: 15 mins
240g Sweet Potato
1 heaped tbspn Almond Meal
Cinnamon to taste
1/4 tspn Baking Powder
1/4 cup Almond Milk
- Preheat oven to 200 C, stab sweet potato with a fork over the entire piece to be baked, place on baking (parchment) paper and bake until soft, generally around 20-30 minutes.
- Take sweet potato out of oven and let cool slightly.
- Combine all ingredients in a blender including sweet potato and blend into a thick batter.
- Heat a non stick fry pan to medium heat, spray very lightly with oil and add spoons of batter to make mini pancakes, so that 3 to 4 should fit in the pan.
- cook for roughly 2-3 minutes each side and flip carefully.
- Once cooked, place in warm oven until rest are done, then serve and top with your favourite toppings and enjoy!
- This batter works best to make mini pancakes, they cook more evenly and are easier to flip in the pan – they are also super cute on your plate and who doesnt like cute food #instaworthy.
- If you don’t have a blender, you can mash the sweet potato and ingredients together with either a fork or a potato masher, it will still work perfectly.
- The batter should be relatively thick and not too thin, however you can still add a little more milk to lighten the mixture if it is too thick.