Sweet Potato Pancakes
These sweet potato pancakes are golden, crispy and delicious. The sweet potato adds some dietary fibre to the pancakes and also turns the batter the batter a lovely golden colour. I prep the sweet potatoes the night before, so I'm ready to whisk up a quick batter in the morning.
- 300g sweet potatoes
- 200ml milk
- 2 medium organic eggs eggs
- 1 or 1/2 tsp ground cinnamon
- 150g self-raising flour
- 1 tbsp oil, for cooking
Peel the sweet potatoes cut into chunks: boil until tender, drain and cool.
Blend the cooked sweet potato with the milk, eggs and cinnamon, blitz until smooth. Sift in the flour and combine.
Heat a little oil in a pan and with a large spoon, or ladle, portion a pancake and drop into the pan: spreading the mix a little into a pancake (I think thinner pancakes work better for this recipe). When you start to see bubbles in the pancake surface, turn and cook the other side. Both sides should be golden. Repeat until you’ve used up all the batter, adding more oil to the pan as needed.
Serve with fruit and a drizzle of maple syrup