Sweet potato pancakes
21 Apr 2015
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!
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Categories
- Meal Type: - Brunch - Everyday - Fritters - Lunch - Pancakes & Waffles - Quick & Easy - Side - Snacks
- Occasions: - Parties - Picnic
- Ingredients: - Roots & Bulbs - Whole grains
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - High Fibre - Paleo - Sugar Free
- Skill Levels: - Easy
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