Sweet Potato Pancakes

Sweet Potato Pancakes

  Sweet potato pancakes

If you are reading this post, it is probably because you like sweet potato. I know not everybody does, it has got a quite distinctive flavour to it. It seems people either love it or hate it. Personally I am on the loving side of it!

I usually make sweet potato as chips, roasted in the oven. I also roast them as smaller cubes to go into a salad like this one and I  love sweet potato on a black bean burrito like the one from Cookie and Kate!

The kids are a bit unpredictable as it comes to sweet potato. Just today my youngest had almost only roasted sweet potato for his dinner because he loved it so much, he left most of the rest. On other days he isn’t very keen at all. Only when I make sweet potato crips, I know I have to defend them with all my might to be able to let them cool down before they are wolved down!

Sweet potato pancakes

Sweet potato pancakes

This pancake recipe is great when you have some left over sweet potato, cooked, or uncooked. If it is uncooked, you steam it first, if you have roasted sweet potato left over (and not seasoned too much), you can mix that in the batter as it is.

Sweet potato and porridge oats form the base for this recipe. Both have low GI, so it is perfect to have a full tummy all morning after having had these for breakfast. It is not only gluten free, it is also dairy free as it uses almond milk.  If you don’t worry about dairy, you can replace the almond milk with normal cows milk if you prefer.

These pancakes work really well with oranges I find. I usually cut oranges in slices as above. If you cut them that way, the white fluffy bits don’t bother us. It saves time trying to get it all off and it means we get some extra fibre as well.

Honey goes in slow running dispensers like this one, just to make sure we don’t use more of it than needed…

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Sweet potato pancakes

From at

Prep: Cook: Total:

You'll Need...

  • 200 grams of steamed sweet potato
  • 2 tbsp porridge oats
  • 1/2 tsp baking soda (or 1 tsp baking powder)
  • 1 tsp ground cinnamon
  • 4 eggs
  • 100 ml almond milk (or other milk)
  • 1 tbsp coconut oil

Directions

  1. Peel the potatoes and cut in chunks, steam until soft.
  2. Mash the steamed sweet potato and mix with the other ingredients.
  3. Melt the coconut oil in the frying pan and mix the melted oil with the batter.
  4. Make small pancakes on a low to medium heat.
  5. Add a little bit of coconut oil once in a while to prevent the pancakes sticking to the pan.
  6. When turning the pancakes, I hold the pan almost vertically to make it easier to scoop up the pancake.

Additional Notes

from More Than Just Carrots

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