SWEET POTATO PANCAKES

Yes it’s Shrove Tuesday, but pancakes aren’t just for dessert. These make a substantial and tasty gluten free, lower GI, dairy-free alternative and an awesome main meal any day of the year. I served with black bean and tomato salad (see previous recipe) plus avocado and mixed green salad with some lemon juice and olive oil dressing.

Ingredients (makes 4 good size pancakes)

Two smallish sweet potatoes
One cup of buckwheat flour
One cup of milk – I used the Koko milk alternative made with coconut milk, almond milk would also work as I think would regular milk
Teaspoon of baking powder
Pinch of sea salt / garlic salt
One egg
Juice of half a lemon
Smoked paprika
Fresh coriander
Coconut butter / oil
Feta cheese
Pumpkin seeds
One fresh lime

Instructions

If you’ve got time, bake the sweet potatoes in a hot oven (180 degrees) wrapped in foil for half an hour or until tender.
If you’re working to more normal timescales then it’s fine to microwave these. I cook them on a high setting for a couple of minutes at a time, then turn over and cook for another two minutes. Prod with a fork and repeat until tender –  6-8 minutes should be plenty.
Once you’re done with the oven pop it on warm (70 degrees C or less) with a baking tray to keep the pancakes warm.
Coarsely chop the potato and put into a blender (I used by nutribullet) then add the milk, the egg, the lemon juice and a bunch of coriander and blend.
In a separate bowl mix the dry ingredients – the flour, the baking powder, a good pinch of sea salt or garlic salt if you have it. Add paprika to taste, maybe half a teaspoon to a teaspoon.
Beat the wet and the dry mix to create your batter.
Pop some coconut butter into a hot frying pan and then put in quarter of the batter. It’s quite thick so you may need to push down with a spoon to create your pancake (or add a bit more milk if it’s too thick). Leave it alone for a couple of minutes before shaking the pan and easing a spatula underneath to flip. You might need to turn it back again to cook through as they’re pretty thick.
Repeat 3 times with the remainder of the batter (or use two pans to speed it along…) using the warm over to keep them nice and warm.
Toast up a handful of pumpkin seeds and serve the pancakes with crumbled feta and the pumpkin seeds with a salad of your choice, some avocado, and half a lime each to squeeze over.

2 Comment

  1. This is a perfect way to use up leftover baked sweet potatoes from the night before, and I urge you next time to even bake an extra just so you can have these pancakes!

  2. I have a love affair with sweet potatoes, I always have them on hand and eat them every week!

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