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!
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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!
Ingredients
- 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
Instructions
1
Pre-heat the oven to 175°C.
2
Use a fork to prick the sweet potatoes. Place into the pre-heated oven for 20 to 30 minutes, or until soft.
3
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.
4
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.
5
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.
6
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 one year ago
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