Sweet Potato Pancakes

Sweet Potato Pancakes

Pancakes might actually be better by adding roasted sweet potato or pumpkin. They’re sort of perfect, texturally. These Sweet Potato Pancakes are warm and cinnamony, and if you wanted to add ground ginger and nutmeg to give them the full gingerbread treatment, that works very, very well too. I always make a double batch of pancakes and just keep a plate full in the fridge because they’re perfect for kids snacks, or instant breakfasts. I sometime bag a few into the freezer too. You can halve the recipe if you don’t want so many, but I reckon you do. Sweet Potato Pancakes, or Pumpkin Pancakes are a great way to sneak in some vegetables for kids. 


  • 2 cups of plain flour
  • 4  eggs
  • 2 cup of milk
  • 4 tsp baking powder
  • pinch salt
  • 1 cup of roasted Japanese pumpkin or sweet potato
  • 1 tsp cinnamon
  • 1 tsp vanilla paste
  • Optional: pinch each of ground ginger & nutmeg


  1. In a large bowl, mix the dry ingredients until combined.
  2. In a jug, add the milk, egg, vanilla and sweet potato/pumpkin and puree with a hand blender until smooth.
  3. Pour the puree mixture into the dry ingredients and fold to combine.
  4. Leave to stand for 15 mins. (This gives you time to sort out everything else and make sure your pan is hot)
  5. Preheat fry pan to medium hot and cook spoonfuls of batter until bubbles start to appear on the surface, flip and cook for a couple more minutes. (the bubbles won’t come as easily as with a normal batter).
  6. Eat them warm with sour cream, maple syrup, fresh raspberries and banana. or whatever.

Cherry Peach Pancakes w Roasted Hazelnuts & Vanilla Whipped Cream

Cherry Peach Pancakes
If I was going to ever use the word ‘Bonza’ in conversation, I think I would use it to describe the fruit that’s about in these first stormy humid days of Sydney summer. I can hardly contain myself – I feel like I’ve been projected into some sort of agricultural utopia but without me having to do any toiling, a tropical Arcadian paradise.

Cherries so lustrous and deep I suddenly feel like taking up oil painting just to depict them. Cases of mangos whose waft reminds you it’s time to cruise about wearing only new boardies, a silly hat and a beer.

Peaches smelling like roses, so juicy and soft they seem to represent the pure, abstract essence of peach. Bananas are ripe, firm, sticky and sweet, they make every other banana you’ve eaten this year (except for in far North Queensland) seem starchy and unpleasant.

I’m in awe.

You could just sit outside and enjoy the fresh fruit, maybe with a bowl of good quality plain yogurt mixed with a little bit of vanilla bean paste.

Or if you fancy something a bit more (like a lot more) luxurious you can make some ordinary pancakes incredible by serving them with some pure cream whipped thick with a little vanilla bean paste, fresh peaches, cherries and roasted hazelnuts, top with a little maple syrup.  I think its necessary to drink coffee with this. Theres something about the cherry, vanilla cream, crunchy roasted hazelnuts and strong cup of coffee that makes me swoon.


Cinnamon Vanilla Quinoa Pancakes

Cinnamon Vanilla Quinoa Pancakes

I made these awesome gluten free Cinnamon Vanilla Quinoa Pancakes with quinoa flour for my mum.

Gluten is a great friend of mine, but considering all the bread and pasta and baked things we eat, I think it’s good to use a variety of flours, so that it’s not just wheat all the time.

These pancakes have a warm, nutty flavour. The cinnamon and vanilla help balance that quinoa taste, and they are totally delicious just warm, even with nothing on them at all.

Cinnamon Vanilla Quinoa Pancakes Recipe

Adapted from Rachel Ray. I used butter instead of oil, and also used a little bit more baking powder, vanilla & cinnamon.


  • 2 cups quinoa flour
  • 2 tbsp. light brown sugar
  • 2.5 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 1/2 cups milk
  • 50g melted butter, plus more for cooking
  • 1.5 tsp. vanilla paste
  • 2 eggs


  1. Heat a large frying pan over medium heat
  2. Mix all the dry ingredients together
  3. In a separate bowl mix all the wet ingredients together
  4. Add the wet to the dry and mix to combine
  5. Add a little butter to your hot pan and swirl around
  6. Add spoonfuls of the batter to the pan and cook for a few minutes, flip when bubbles appear over the surface and cook a further couple of mins.
  7. Eat warm