Sweet Potato Pancakes

It’s that time of the year again - pancake day! But let’s be honest, I don’t know anyone who doesn’t enjoy pancakes at any time of the year. So, here’s a fun way of making pancakes that involves a little added veg, some protein (eggs) and no flour (or gluten) to stop you from feeling a bit poop after you’ve indulged.

This recipe does rely on a bit of forward thinking, or some extra time, because it requires the use of a cooked sweet potato, but it’s worth it. For the least effort and zero waste, I recommend just pre-baking the sweet potato (at 200C fan oven for an hour) in its skin, in advance. Then you can scoop out the flesh and snack on the crispy skin while you throw these pancakes together. Pre-baked sweet potatoes are a good thing to have in the fridge for breakfasts, or quick lunches, so I recommend baking a batch and keeping them in the fridge.

I always end up topping these pancakes with sweet ingredients, but if you omit the vanilla from the recipe you could have them with savoury toppings like eggs, or halloumi, veg, hummus, avocado, you name it!

MAKES: 6 - 8 small pancakes

TIME: 20 mins (+ additional time to cook the potato)

SEASON: Spring

INGREDIENTS:

1 medium sweet potato (cooked)

2 eggs 

1/2 cup oats  (125ml)

1/4 cup milk (of choice) (85ml)

1/2 tsp vanilla

1/2 tsp baking powder

Pinch of salt

Coconut oil or butter for cooking

METHOD:

1. Pre-cook the sweet potato whichever way you fancy. I like to bake mine and scoop out the inners for this recipe then eat the skin but you may also wish to peel the potato, chop into chunks and steam or boil until soft. Then allow to cool before making the pancakes.

2. Place the oats in a blender or food processor and grind into a flour

3. In a medium mixing bowl, use a fork to mash the sweet potato flesh into a puree. Add the milk and vanilla and keep mixing, then whisk in the eggs.

4. Add the ground oats, baking powder and salt and mix thoroughly until you have a batter. Keep it thick if you want more of a scotch pancake, and add more milk if you want them to spread more in the pan.

5. Heat some coconut oil in a frying pan over a low to medium heat, then spoon or pour the batter into the pan to make small pancakes (you may need to use the back of the spoon to smooth them out into a more even circle shape).

6. Allow the pancakes to cook for about 5 minutes before flipping onto the other side, then cook for a further 5 minutes. Be aware, these will not bubble up to give you an indication that they’re cooked, so keep your eye on the clock.

7. Serve with any toppings you fancy. The pancakes photographed were topped with Greek yoghurt, blueberry chia jam, pomegranate seeds, hazelnuts and cinnamon.