Friday, November 28, 2014
Sweet Potato Pancakes
While I am a very keen meal-planner, I tend not to plan anything much for Friday and Saturday nights. Sometimes we have leftovers and sometimes I just try to use up whatever odds and ends are left in the fridge before we do the grocery shopping on the weekend. We also often have breakfast for dinner (aka dinner) with pancakes, waffles, bacon and eggs and the like.
When we happened to have a large sweet potato that was fast approaching it's use-by, I saw it as the perfect opportunity to try out these sweet potato pancakes that I found on Weelicious a few months ago.
They are a little more time consuming than regular pancakes in that you need to steam and puree the sweet potato first but if you happened to have leftover vegetables from dinner that would make it really easy.
I was amazed at how much my kids loved these. Even my notoriously picky Mr 4 devoured them - in fact he ate 7! The recipe made 16 and I was expecting my husband and I to be able to have some but nope, my 3 boys gobbled up all 16 in record time.
If you don't have sweet potato then pumpkin, carrot or swede would also work brilliantly.
The pancakes have a very soft texture, to the point you might be wondering if they are actually cooked. They are! Check out the original post and all the comments for more info on that.
Easy Sweet Potato Pancakes
Adapted from Weelicious
1 cup spelt flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
1/2 cup coconut milk
3/4 cup rice milk
1 tablespoon rice malt syrup
1 tablespoon coconut oil
1 cup sweet potato puree
Place the flour, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk to combine.
In a separate bowl, whisk together the remaining ingredients until smooth
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
Heat a large pan over medium heat and add a little butter or coconut oil.
Pour large spoonfuls of the mixture into the pan, making as many pancakes as will fit, and cook for 2-3 minutes before flipping and cooking for a further minute or so until cooked through and golden brown.
Makes 16 pancakes. Serve with butter and rice malt syrup.