Name: Sweet potato pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 Tbsp oil (approx.); ½ cup cooked sweet potatoes; 1 egg, lightly beaten; ½ tsp baking powder; ⅓ cup flour (see Tips ); ¼ cup milk; sour cream

Sweet potato pancakes

21 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

These simple sweet potato pancakes are made with leftover cooked/mashed sweet potatoes. They can be eaten as sweet treats or can be used as a savoury base for nibbles or brunch. If you want them sweet, add some cinnamon & a pinch of nutmeg and serve with honey or maple syrup. For the savory version you can add some chilli or ginger to the batter. I like to eat them with soup or scrambled egg instead of toast.

Ingredients

1 Tbsp oil (approx.)
½ cup cooked sweet potatoes
1 egg, lightly beaten
½ tsp baking powder
⅓ cup flour (see Tips )
¼ cup milk
sour cream

Instructions

Mash the cooked sweet potato mash with a fork, then mix with the egg.
Add the flour of your choice and the baking powder, then the milk and 1 tsp oil. Stir thoroughly. The batter should be thicker and rougher than a normal pancake batter.
Heat a little oil a heavy-based frying pan and put 3 Tbsps of batter per pancake in the pan. Use the bottom of the spoon to spread it out and to create a 10 cm circular shape. Fry for a couple of minutes, then flip the pancake and fry on the other side for 1-2 minutes until golden brown.
Serve with Greek yogurt or honey/maple syrup.

Tips

The flour can be wheat, wholemeal or other type of flour. I like using brown rice flour or buckwheat flour - both are gluten-free.
Instead of milk I tend to use oaty-milk. So my version is normally dairy-free and gluten-free - and super healthy!