These sweet potato pancakes are a breakfast twist to brighten your morning – and you get one of your 5-a-day in before lunch! Take a look at the recipe from American Sweet Potato below. Enjoy!
Sweet potato pancakes
A delicious combination of sweet potato, walnuts and cinnamon, these easy-to-make sweet potato pancakes are the perfect dish to start your morning right!
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- 2 medium US sweet potatoes
- 2 tsp olive oil
- 360 ml milk
- 2 eggs (beaten)
- 1 tbsp vanilla extract
- 150 g Greek yoghurt
- 110 g wholegrain flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp cinnamon
- 1 cup walnuts (roughly chopped)
- 2 tbsp date syrup
Pre-heat the oven to 175°C.
Use a fork to prick the sweet potatoes. Place into the pre-heated oven for 20 to 30 minutes, or until soft.
Once soft, remove from the oven and set aside until cool enough to touch. Peel off the skin and discard, then place the sweet potatoes into a blender and purée. Set the purée aside to cool.
Mix the sweet potato purée with the oil, then add 120ml of the milk, the eggs, vanilla extract and yoghurt, and mix until smooth. Pour into a large bowl and then add the remaining milk, stirring to mix.
In a second large bowl, mix the flour, baking powder, the salt and cinnamon. Add the liquid and mix, then add the chopped walnuts and stir through.
Place an oiled frying pan over a medium to high heat until hot. For each pancake, place 2 to 3 tablespoons of batter into the pan. Fry for 3 minutes on each side until lightly browned, then remove from the pan and serve with a drizzle of date syrup.
Last updated 4 months ago