Healthy sweet potato pancakes
These sweet potato pancakes are a great recipe for the whole family. They are easy to prepare the night before and re-heat, or you can even freeze a large batch for convenience. They're also great for a relaxed weekend breakfast or brunch.
- 300 g well mashed or puréed sweet potato
- 60 g plain flour
- 40 g spelt flour
- 20 g oats
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp caster sugar optional - omit or increase depending on personal taste
- 1 tsp baking powder
- 1 large egg
- 200 ml milk
- 25 g melted butter plus more for cooking the pancakes
Place all the dry ingredients in a bowl and whisk together until well combined.
Whisk together the eggs, milk and melted butter. Stir in the dry ingredients, followed by the mashed sweet potato. Add a tiny bit more milk if the mixture seems too thick. Allow to rest for 10 minutes.
I blended the mixture at this stage to make it really smooth but this isn't essential.
Heat a little butter in a non-stick frying pan over a medium-low heat. Put a large spoonful of batter into the pan and with the back of the spoon shape into a circle if needed. Cook for 2-3 minutes until you can get a spatula underneath and flip it over without it falling apart. Cook the other side for 2-3 minutes. Repeat with the rest of the batch.
Serve with maple syrup or honey and fresh fruit.