Sweet Potato Pancakes
30 min
4
All Year

These sweet potato pancakes are a great idea for both a lunch box snack and an afternoon treat once the kids are home from school. Full of fibre and complex carbohydrates, these pancakes are a fantastic alternative to a typical pancake recipe. They will also satisfy your fussy eaters taste buds with the natural sweet flavours the sweet potatoes have to offer.

Make a double batch a head of time, have them ready for a quick lunch box filler. Kids can also help themselves after school, making it an easy snack to make themselves. Serve with a little honey or jam if you wish, or even a slither of butter is also great!

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Ingredients

Method

  1. Place the mashed sweet potato in a mixing bowl, crack in the egg and mix well.
  2. Stir in the flour and add the baking powder and soda.
  3. Add 1/3 cup of coconut milk, stirring. Stir in 1 tablespoon of the melted butter. Add some more milk if you think it is required, the mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
  4. Place a non-stick or heavy iron fry pan over medium heat on top of the stove and add 1/2 teaspoon of butter.
  5. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.
  6. Remove pancakes from the fry pan and keep warm on a covered plate in the oven.
  7. Repeat the procedure until all the pancakes are cooked.
  8. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

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