Sweet Potato Pancakes
It’s nearly Pancake Day and I’ve been avidly testing out my pancake recipes. Actually, who am I kidding? I love pancakes and we eat them nearly every weekend!
While plain pancakes are great, I love adding different ingredients to them to give them a healthy twist.
Sweet potatoes are wonderful to add to pancakes. They add a lovely moistness and a depth of flavour, especially with the cinnamon.
Makes 15-20 pancakes
What you need:
200g plain flour
1 tsp baking soda
1 tsp ground cinnamon
15g melted butter
200g steamed sweet potato
2 eggs, separated
200ml almond milk
1/2 tsp olive oil
How to make it:
- Peel and roughly chop the sweet potato. Steam until they are soft and tender. Put them into a bowl, mash and set aside to cool.
- Melt the butter under low heat, ensuing it doesn’t begin to brown. Set aside when melted.
- Combine all the dry ingredients into a bowl. Mix until the flour, baking soda and cinnamon are fully combined.
- In a separate bowl, combine the mashed sweet potato, egg yolks, almond milk and melted butter.
- Whisk the egg whites until they form foamy peaks. This helps make the pancakes light and fluffy. Set aside.
- Form a well in the middle of the dry mixture and slowly add the wet mixture, gradually mixing them all together until they form a smooth, thick batter.
- Slowly fold in the egg whites to add more air to the batter. Leave to stand for a few minutes.
- Put your cast-iron pan on your stove on medium heat.
- Turn your oven on to 170C.
- Take your olive oil and brush it on to the surface of the pan so it’s lightly coated.
- Take an ice cream scoop and add heaped portions of the batter to the pan. Depending on the size of your pan, you should be able to make 3 or 4 pancakes at a time, taking care to keep them evenly spaced.
- Let them cook for 2 minutes or until they start bubbling on the surface. Flip them over and cook for 1-2 more minutes. Repeat until all of the batter has been cooked.
- While you’re cooking the pancakes, put the already cooked pancakes on to a plate and slide them into the oven to keep warm, covering them with tin foil so they don’t overcook.
- Serve with a dollop of maple butter or maple syrup. You can also add some chopped banana or fresh blueberries.