Soft, naturally sweet, and packed with wholesome goodness, these Baked Sweet Potato Pancakes are a perfect twist on a classic pancake. They are made without the fuss of standing over a frying pan. Whether you’re feeding a crowd, meal-prepping for the week or simply treating yourself to a cosy morning, this baked version delivers all the flavour with minimal effort. Below is a video and recipe for you.
Equipment
- Blender
- Ice cream scoop
- Baking or sheet tray
- Plastic brush
Ingredients
- Sweet potato x 1 small
- Rice protein x 30g
- Baking powder x 1
- Ground sweet cinnamon x 1 tsp
- Egg x 1
- Egg whites x 125
- Milk, coconut water or water x 20 – 30 ml
Method
- Preheat the oven to 200°C or gas mark 6.
- Pierce a sweet potato with a knife and put it into a baking tray.
- Once the oven has preheated place the baking tray into the oven and bake for 1 hour.
- When the potato is soft in the middle remove from the oven and leave to cool.
- To the blender cup add 2 ice cream scoops of the sweet potato, rice protein, baking powder, ground sweet cinnamon, egg, egg whites and milk, coconut water or water.
- Blend these together until smoothie.
- Melt the coconut oil in the microwave if not melted already.
- Spread the oil across the base and around the sides of the baking or sheet tray.
- Pour in the mixture into the tray and bake for 12 – 15 minutes or until golden brown.
- Then serve with maple syrup or a topping of your choice and enjoy.
These baked sweet potato pancakes are proof that simple ingredients can create something truly satisfying. Enjoy them straight from the oven or topped with your favourites,like yoghurt, fruit, nut butter, or a drizzle of maple syrup. However you serve them, they’re a delicious way to slow down and savour the moment. If you give this recipe a try, I’d love to know how you topped yours and who you shared them with!
Googies Kitchen Life 