- 1 small sweet potato, peeled and diced
- ½ cup rolled oats
- ½ cup wholemeal flour
- 1 teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- 2 teaspoons baking powder
- 2 eggs, lightly beaten
- 1 medium ripe banana, mashed
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Sweet Potato Pancakes
The winner of the HEIA Tertiary Flavour Challenge! A delicious twist on a classic Sunday Brunch
25
mins
8
ingredients
$1.95
/ person
Gear
Alternative Gear
Ingredients
It’s this easy
- In a large pot, boil sweet potato for 10-15 minutes, or until tender.
- Drain water, and mash until smooth.
- Place oats in blender, and blend on high speed until the oats look like flour.
- In a large bowl, combine all ingredients and stir well to combine.
- Heat a pan over medium heat. Spray with a small amount of olive oil.
- Scoop batter onto the pan into 8 small pikelets, or 4 pancakes. You may need to do multiple batches depending on the size of your pan.
- Once bubbles form, flip the pancakes. When lightly golden around the edges, remove from heat.
- Serve with Chia Berry Jam, and your favourite pancake toppings – yogurt, fresh fruit, or Dorit’s Granola.
Tweaks
- For an extra sweet touch, add 1tbsp maple syrup, or 1tsp of vanilla extract
- Want to make this recipe vegan, or out of eggs? Checkout our article about
Feel like sneaking in some veg? Grate some carrot, or zucchini. Squeeze out the water in a tea towel, then add to the wet mixture.
To freeze: Let cool completely, then layer in a freezer safe container with baking paper in between.
To reheat: Microwave for 30-60 seconds, wrapped in damp paper towel to prevent from drying out, and serve with your favourite toppings.
Notes
Serves = 2
Nutrition information (per serve):
· Energy (1546kJ)
· Protein (15g)
· Total Fat (6.9g)
· Saturated Fat (1.7g)
· Carbohydrate (56g), (Starch (43.4g), Sugars (12.5g), Added sugars (0g), Free Sugars (0g))
· Dietary Fibre (10.3g)
· Sodium (8.5mg)
· Calcium (390mg)
· Iron (3.4mg)
