Sweet Potato, Coriander and Chickpea Pancakes

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Sweet Potato, Coriander and Chickpea Pancakes

My lovely cousin Virginia came to visit for the weekend with her boyfriend Florian. We decided to take a trip to the seaside. So, as always, I wanted to take a yummy lunch with us. Virginia is like me. She has a gluten intolerance but she also has a dairy, cornflour and oat intolerance. So I made food we could both eat.

In recent months, I have been making a variety of meals with my sweet potato pancakes. Basically I substitute the pancakes for bread. So we have had turkey dippers with sweet potato pancakes and lots more meals like this one. I wanted to try a cheese and coleslaw sandwich. So I replaced the oats with chickpea flour and I made cashew nut cheese cheese. Then I made my homemade coleslaw and that was the sandwich done.

Sweet Potato, Coriander and Chickpea Pancakes

Serves 4

Equipment needed

  •  Large bowls x 3
  • Whisk
  • Small saucepan
  • Colander
  • Metal spoon
  • Potato masher or Stick blender
  • Frying pan
  • Ice cream scoop or a small ladle
  • Fish slice
  • Plastic brush


  • Sweet potato x 200g
  • Chickpea flour x 200g
  • Baking powder x 1 tsp
  • Almond butter x 2 tbsp
  • Fresh coriander x 1 large handful
  • Coconut oil x enough to cook the pancakes in


  • Start by peeling the sweet potatoes and cut into 2 cm pieces.
  • Place the small saucepan on the hob and add boiling water to it.
  • Then place the colander on top and put the sweet potato pieces in it.
  • Leave on the hob with the water simmering below for 15 -20 minutes.
  • Meanwhile, mix the oat flour and baking powder together.
  • Put a fork in the sweet potato – if it falls off easily it’s cooked.
  • Now put it into the blender with the milk, almond butter and coriander.
  • Blend all of these ingredients together until smooth.
  • Now add the blended ingredients to the dry ingredients.
  • Mix these ingredients together until a pancake mixture is formed.
  • Put the frying pan on the hob on a high heat.
  • Put a small amount of coconut oil in the pan and use a plastic brush to cover the base.
  • Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.
  • Now wait until the pancake starts to cook around the outside.
  • Give it a good minute or two before flipping over.
  • Hopefully they should be a nice golden brown colour.
  • Wait for the other side to cook.
  • Once they are cooked serve with cashew nut cream cheese and coleslaw or a combination of your choice.
  • Then enjoy.
Sweet Potato, Coriander and Chickpea Pancakes

Sweet Potato, Coriander and Chickpea Pancakes were delicious as a Cheese and Coleslaw sandwich. My cousin and I thoroughly enjoy these sandwiches while looking out to sea. They were delicious and my cousin enjoyed eating the fake cheese. All the ingredients in these pancakes are freezable so you could make them in advance and freeze for another occasion. However you decide to eat these pancakes, as always, enjoy.

Have you ever used a bread replacement and if so, what was it and how did it taste? Let me know in the comments below and please don’t forget to like and follow me.