These Sweet Potato Pancakes are pretty amazing; they only contain five ingredients – all of which are great for you.
Sweet potato is the best ingredient too as it holds the pancakes together, while also adding a great flavour. I love serving these with my Strawberry Jam, a little Apple Purée and some fresh fruit.
Makes 12 pancakes
INGREDIENTS
1 small sweet potato (200g)
⅔ mug oat milk (200ml)
1 mug brown rice flour (200g)
2 tablespoons honey
1 teaspoon ground cinnamon
coconut oil, for greasing
METHOD
1 Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces.
2 Either steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft.
3 Then place them into a blender with the oat milk, flour, honey and cinnamon and blend for 30 seconds or so until the mix is totally smooth.
4 Place a non-stick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about 2 tablespoons worth of batter in it.
5 Use a spoon to shape the batter into a circle and then allow it to cook for 2–3 minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
6 Continue until you’ve used up all the batter.
Top tip; Make sure that you cook the first side for long enough. It’s tough to be patient, but if you’re not then they won’t flip properly.
Published by Hachette Australia, hardback $40.00, available now
