Sweet Potato Pancakes
Start your autumn mornings with fluffy Sweet Potato Pancakes packed with hidden veggies! These pancakes are not only delicious but also nutritious, full of vitamins and antioxidants. Perfect for batch baking, freezing, and busy family mornings, they’re versatile, kid-friendly, and make great leftovers for lunchboxes.
Equipment
Ingredients
- 250 g self raising flour
- 1 teaspoon bicarbonate of soda
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- 150 g cooked sweet potato *Note: Steam or boil sweet potato the day before or an hour before you start, to allow it cool before adding to recipe.
- 250 ml milk - approx
- 1 egg
- 1 tablespoon lemon juice or white vinegar
- 2 tablespoons butter - melted
Instructions
- Melt the butter, set aside. Sieve the flour, bicarbonate of soda, sugar and cinnamon into a mixing bowl.
- Blend the sweet potato, milk, egg and lemon juice together until smooth, pour into a bowl. Then combine with the flour mix. The mix should drop off a spoon like thick cream. Add more milk if it’s too thick or a bit more flour if it’s too thin. Stir in the melted butter.
- Warm a non-stick frying pan on medium heat. Lightly oil the pan. Spoon on small mounds of the batter, and smooth down to a round shape. Cook for 3-4 minutes until bubbles form and then flip over cook for a further minute. Repeat.
- They are suitable for freezing. Once cold, lay them on a baking tray and freeze flat. Then put them in a labelled zip lock bag for the freezer. Defrost in a container overnight and put them in the lunchbox in the morning.
Tried this recipe?Let us know how it was!