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
- In a large bowl, mix the dry ingredients until combined.
- In a jug, add the milk, egg, vanilla and sweet potato/pumpkin and puree with a hand blender until smooth.
- Pour the puree mixture into the dry ingredients and fold to combine.
- Leave to stand for 15 mins. (This gives you time to sort out everything else and make sure your pan is hot)
- 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).
- Eat them warm with sour cream, maple syrup, fresh raspberries and banana. or whatever.
For some reason I’ve ended up with an excess of pumpkin and sweet potato. I ordered them online and only saw how bloody huge they were when they arrived. My kids don’t even like pumpkin. Never mind. So far I’ve roasted the pumpkin and worked it into a Pumpkin & Tomato soup, Pumpkin Pancakes, Roast Pumpkin for salads and now Orange and Pumpkin Muffins. (All of these things were happily eaten by the kids, except the salad) These recipes all use lovely fresh roasted pumpkin, not ‘a can of pumpkin puree’. I got a Japanese Pumpkin, cut it into slices and roasted it with the skin on. You can eat the skin, but for these I just cut the skin off when it had cooled down.
This recipe is fairly adhoc (surprise surprise) and delivers beautiful, soft, tasty muffins. They are not enormous cakey ones, nor are they those dense dry abominations that you find in the healthy cafes. These are pretty low sugar, and use half flour, half almond meal which gives them a nice texture. Slightly spiced with orange, cinnamon, nutmeg, ginger and vanilla, these pumpkin muffins are great for autumn days with black coffee, but also a glass of milk. This recipe is too easy and perfect if you’re looking for some nice healthy treats for the kids. (not freak healthy, just regular, decent healthy)
- 115g plain flour
- 115g almond meal
- 50g sugar
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1/4 tsp of nutmeg
- 1/4 tsp of ground ginger
- 2 tsp cinnamon
- 1/2 cup of milk
- 2 large eggs
- 2 tsp vanilla
- 300g fresh roasted pumpkin ( I used Japanese Pumpkin, roasted with a bit of coconut oil until soft but not mushy)
- 1/3 cup coconut oil, melted
- 1 orange rind finely grated
- Preheat oven to 190C.
- In a large bowl mix the flour, almond meal, baking powder sugar, salt & spices until well combined. Add orange rind to the bowl.
- In a jug combine the milk, eggs, vanilla and pumpkin and puree with a handblender until nice and smooth.
- Pour the puree and the coconut oil into the dry ingredients and fold to combine.
- Scoop spoonfuls of mixture into muffin tins lined with paper cases and bake for 15- 20 mins until toasty on top and a skewer comes out clean.