It’s always so nice to sit down on a Sunday morning as a family for breakfast. We love our lazy Sunday mornings and we normally always eat pancakes. These sweet potato pancakes are really versatile. Not only do we enjoy them with maple syrup but we’ve been known to eat them with bacon and eggs before too. Plus they make a great alternative to bread. So we have also eaten them with burgers or chicken dippers. In the video link below the picture I show you how to make and store these scrummy pancakes. Plus please check out the blog post below too.
- Large bowls x 3
- Small saucepan
- Metal spoon
- Potato masher or Stick blender
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
- Sweet potato x 200g
- Oat flour x 200g
- Baking powder x 1 tsp
- Almond Milk x 200ml
- Eggs x 2 (medium)
- Cinnamon x 1 tsp
- Coconut oil to cook the pancakes in
- Maple syrup or honey to serve
- Fresh or frozen fruit to serve
- 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, baking powder and cinnamon together.
- Next add the milk.
- Then add the eggs and whisk all the ingredients together and set aside.
- Once the sweet potato is cooked, add it to the pancake mix and blend together.
- Don’t worry if there are any lumps but try to make it as smooth as possible.
- To make my life less stressful I make these on a Friday night ready for Saturday morning.
- I have bowls with lids on so I can put it straight in the fridge.
- 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 minutes 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 maple syrup or a local honey and enjoy.
The mixture should make about 24 small pancakes or 12 large ones. I tend to make mine small as I have a little one to feed and Ted is still only eating small amounts. If there are only two of you, you can freeze the other half of the mixture and eat it at a later point. Pancake mixture freezes well. Alternatively, you could make them all and freeze what you don’t eat. Then remove from the freezer, defrost for a couple of hours and toast under the grill or in the toaster. Just add a bit of butter, honey or maple syrup. They make a great snack at anytime during the day.