Tuesday, 17 December 2013

BREAKFAST #7 - SWEET POTATO PANCAKES

These pancakes are fantastic if you're trying to reduce your sugar intake. A wholesome way to start the day. The touch of cinnamon also creates a warm Christmassy aroma that fills the entire house.























Ingredients
(serves 2-3)
- 1 large sweet potato
- 1 cup self-raising wholegrain flour
- 1/2 - 3/4 cup almond milk
- 1 tsp cinnamon
- sunflower oil
- lemon juice (optional)

You'll need to bake the sweet potato first and there are two ways you can do this:
1. Microwave: poke the sweet potato all over with a fork, wrap in a damp sheet of kitchen paper and microwave for 4-5 minutes. Turn over and microwave for another 4-5 minutes. You should be left with a soft and squishy potato afterwards.
2. Oven: poke all over with a fork and place the sweet potato on a baking sheet. Bake for 30 minutes, gas mark 6, then turn it over and bake for another 20-30 minutes.

To make the pancakes, cut the baked sweet potato length-wise and scrape out the soft flesh into a large mixing bowl.

Add the flour, milk and cinnamon, and give it a good mix.

Lightly oil the bottom of a frying pan and drop the pancake mix in one tablespoon at a time, using the back of the spoon to spread and flatten the pancake. Cook the pancake for about 5 mins on low-medium heat until brown on one side. Flip over and brown the other side.

Serve warm with a little lemon juice drizzled over the top.

4 comments:

  1. I bake sweet potatoes often, but I never ever thought of making them into pancakes. Vegan Nigerian, You Rock!!!!

    ReplyDelete
  2. This looks good will give it a try. Thanks!!!

    ReplyDelete
  3. Yes most pancake recipes do call for sugar or some other kind of sweetener and here the potato serves not only as sweetener but provides a unique flavour. Brilliant.

    ReplyDelete

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