Sweet potatoes are pretty versatile creatures, they taste great with cajun spices as wedges, mashed and baked but it isn’t just a savoury life they lead, oh no, there is a world of sweet potatoes sweets out there too. There are sweet potato brownies or maple and pecan sweet potato ice cream, or in this case, sweet potato pancakes. They might not look so pretty but they were a tasty and made for a healthy version of pancakes with bacon and maple syrup; a winning combination with any pancake form! Alas, they were not the most photogenic member of the pancake family, but hey, they have a great personality.
These were made from a recipe I found on Paleo Grubs.
Ingredients: (Makes about 10 small-medium pancakes)
- 2 eggs
- 1.5 cups of mashed sweet potato (2 small or 1 large potato)
- 0.25 cup of almond butter
- 0.5 cup of coconut milk
- 1 tsp of baking soda
- 1 tsp of baking powder
- 2 tsp of cinnamon
- 0.25 tsp of nutmeg
- 0.5 tsp of salt
- coconut oil, to fry
Method: (Could these be any simpler?!)
- Place all the ingredients (except the coconut oil, of course) in a blender, food processor or bowl and blitz until you have a smooth batter (if using a bowl then an electric whisk will do the job, or a lot of elbow grease).
- You should have batter that runs off the spoon, if you think it is too thick then you can add a little more coconut milk.
- Melt some coconut oil in a frying pan on a medium heat.
- Use about 0.25 cups of batter per pancake and cook for about 5 minutes on the first side, it needs to be mostly cooked through before you turn it over, otherwise you get what is known as sweet potato mess. Flip it over to cook the other side for a couple of minutes.
- I like to keep cooked pancakes on a plate in a warm oven (with the already cooked bacon), covered in foil, to keep warm until they are all cooked.
- Repeat until you’ve cooked all the batter.
- Enjoy a healthy and tasty breakfast!