Spiced sweet potato pancakes

Warm spices, sweet potato, maple syrup and toasted nuts. Sounds like a good combo right?

These pancakes are a good way to use up any leftover sweet potato mash, but you could also use leftover pumpkin or butternut. If you are preparing the sweet potato specifically for this recipe, simply peel the potatoes, chop them into cubes, boil until soft and mash. Weigh out the potato for the recipe after boiling and mashing.

If you want to get ahead, you can prepare the batter and leave it in the fridge overnight. You can also make the pancakes and reheat them in the microwave if you wish but they are definitely nice fresh.

Below I have given two versions after experimenting with different flours. The first version is probably my preference, are lighter and taste more like ‘normal’ pancakes while the second version are slightly denser and taste a bit nutty. The second version will also be suitable for a gluten free diet. The method is exactly the same for both versions so scroll down to find it.

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Spiced sweet potato pancakes

Version 1 (all-purpose flour)

MAKES

6 small pancakes

INGREDIENTS

Dry ingredients:

70g all-purpose flour
1 tbsp sugar of choice
½ tsp of cinnamon
½ tsp of ginger
Pinch of nutmeg
Pinch of salt
1 tsp baking powder

Wet ingredients:

80g boiled sweet potato, mashed
120ml milk of choice
1 egg
1 tbsp butter or coconut oil, melted, plus more for frying
1 tsp vanilla extract

Version 2 (oat & rice flour)

MAKES

12 small pancakes

INGREDIENTS

Dry ingredients:

70g oat flour
70g rice flour
2 tbsp sugar of choice
½ tsp of cinnamon
½ tsp of ginger
Pinch of nutmeg
Large pinch salt
2 tsp baking powder

Wet ingredients:

180g boiled sweet potato, mashed
360ml milk of choice
1 egg
2 tbsp melted butter or coconut oil, melted, plus more for frying
1 tsp vanilla extract

To serve:

Maple syrup
Nut butter
Toasted pecans
A dollop of crème fraiche, Greek yoghurt or coconut yoghurt
A knob of butter

METHOD

Stir together the dry ingredients in a large mixing bowl with a fork until well combined.

Whisk together the wet ingredients until well combined.
Fold the dry ingredients into the wet ingredients until everything is well combined.

Heat butter or coconut oil in a frying pan over a medium heat and, once hot, spoon in about 2-3 heaped tablespoons of the batter. Cook until bubbles start to pop, around 2-3 minutes, then flip over and cook on the other side, until golden. Keep the pancakes covered or in a warm oven to stay warm while you cook the rest.

Serve warm with desired toppings (see above for ideas).

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