Sweet potatoes are quickly becoming a staple food in my diet. Growing up, I loved all things sweet except sweet potatoes. I remember thinking that they had such a strange flavour which I could never quite wrap my head around. Fast forward *cough* years and I love sweet potatoes! After eggs, they are the best food for versatility, convenience and they count towards your five a day! They’re pretty awesome. If you’re looking for ways to get your nutrients in without compromising on flavour, look no further than sweet potatoes!
I whipped up these sweet potato pancakes for breakfast over the weekend and they were incredible! Imagine all the delectable indulgence of regular pancakes but none of the guilt!
- 1 cup Plain/All Purpose Flour
- 2 medium-sized Sweet Potatoes
- 2 tsp Baking Powder
- 1 large Egg
- 1¼ cup Whole Milk
- 1 tbs Melted Butter
- Pinch of Salt
- Golden Syrup
- 1 tbs Cacao Nibs
- Rinse/scrub and dry your sweet potatoes.
- Using a fork, pierce the skin of each potato 10 to 12 times - aim for equal distribution across the surface of the potato.
- Put your potatoes on a microwaveable dish, cover your potatoes with a square of damp kitchen roll and cook for 3-4 minutes. Then, turn your potatoes over and heat for another 3-4 mins. When ready, you should find that your potatoes are soft and the skin is wrinkly. If not, just pop them back in the microwave for a few more minutes until they are - turning over every few minutes.
- Once your potatoes are cooked, very carefully, using a sharp knife, slice the skin of the potato open and use a spoon or fork to scrape out all of the potato flesh from the skin and mash gently. Be very careful as the potato can get very hot! Allow your sweet potato to cool for at least 15 mins.
- In a bowl, whisk your flour, baking powder and salt together.
- In a separate bowl, whisk your milk, butter, eggs and sweet potato.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Heat your frying pan or griddle over medium heat and lightly coat with butter or oil.
- Pour about 2 tablespoons or ¼ cup of the pancake mixture onto the pan and cook for 3-4 minutes or until the edges of the pancake begins to look 'dry' and flip!
- Allow to cook for another 2-3 mins or until each side is a beautiful orange/golden brown colour.
- I topped my pancakes with some cacao nibs and golden syrup.
I decided to keep my pancakes quite simple but if you’d like to spruce your sweet potato pancakes up some, you could add a quarter teaspoon of cinnamon, nutmeg and brown sugar to the mix for a warmer, heartier version. If you get a chance to try this recipe, I’d love to hear/see how it turned out! You can find me on Instagram, Pinterest, Facebook and Twitter, share your creation using the hashtag #chinnyskitchen.
Thanks for reading, love you like I love sweet puh-tay-tah! x