RECIPE OF THE WEEK
Spiced Sweet Potato Pancakes
Pancakes are an all day food and that’s just a fact. I often make pancakes late at night if I’m peckish after dinner. Sweet potato is a great addition as it adds natural sweetness and is packed with vitamin A, which is an immune booster. These pancakes are a great way to fuel your day and get some secret vegetables into the little ones.
- 175 g Sweet Potato, peeled and cut into 1cm cubes
- 4 tbsp Vegetable oil or Coconut oil or Butter
- 200 g Milk
- 200 g Self Raising Flour
- 2 Eggs
- 1 tsp Cinnamon Powder
- 1/2 tsp Baking Powder
- Peel the sweet potato and cut into 1cm cubes. Put a medium sized frying pan on the stove and set the heat to medium. Add a tablespoon of oil to the pan and add your sweet potato. Fry the sweet potato until golden brown and tender. This should take 8-10 minutes.
- Except for the remaining 3 Tbsp of oil, add all of the ingredients (including the sweet potato) to a blender and blitz until smooth.
- Using the same frying pan, put it over a medium heat, add a teaspoon of oil and pour some batter into the pan. Fry on one side until bubbles appear on the surface of the pancake and then flip and cook for another minute or two. Put the cooked pancake on a plate and set aside whilst you cook the rest of the pancakes.
- You can reheat the pancakes in the microwave for 20 seconds to one minute, depending on how many you’re heating. Serve with maple syrup, fruit, ice cream, the options are endless. I added the zest of an orange to some maple syrup and warmed it up and served my pancakes with the warm syrup and some extra thick cream.
- These pancakes keep and reheat really well so if you want to be super organised, you can make them the night before, store them in an airtight container in the fridge and have them ready to go for your Sunday brunch.
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