Sweet potato pancakes


 

My inspiration for this recipe was the small container of left over sweet potato in the fridge – about 100g. 

I used wholemeal self-raising flour so didn’t need any raising agent. You could use gluten free flour or buckwheat flour.  

 

The recipe made 6 pancakes – 2 servings.

 

Ingredients:

100g mashed sweet potato

100g self-raising flour or 100g plain flour + 1 teaspoon baking powder

100ml milk – I used soya

1 tablespoon maple syrup

½ teaspoon cinnamon

Coconut oil – add a tablespoon of melted oil to the batter just before cooking.

 

Method:

Combine all the ingredients to form a stiff batter. 

Melt some coconut oil in a heavy frying pan and add a tablespoon to the batter. 

Drop batter mixture into the hot pan and cook until the surface begins to bubble. Turn the pancake to cook the other side.

 

I spread homemade peanut butter on three of the pancakes and drizzled them with maple syrup for a delicious breakfast.

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