I have been playing around with a sweet potato pancake mix for a while and to be honest it has been very hit and miss. In a bid to create a recipe that is nut free, I have been trying coconut flour which is super absorbent. Combined with the sweet potato… it just dries out. One morning the fail was so dismal and crumbly, I resorted to chopping up the pancake and frying it in some extra coconut oil and turning into some sort of weird granola/cereal. It was delicious but not what I was aiming for.
Then finally on the weekend, I struck gold! The perfect pancake! These ones are a little denser than my other two recipes – here and here. But there is something comforting about eating such a hearty breakfast especially during the recent dull Melbourne winters days. I ate these both Saturday and Sunday and to be honest I didn’t need lunch – partly because they are full of lots of healthy fats and carbs but also because I added some extra protein powder. Over the past week or so I have been trialling the Bare Blends protein powders, they have been pretty delish, especially their vanilla one in baking (full review coming soon). You could substitute it in this recipe for any other protein powder that you like.
Sweet Potato Pancakes
Gluten free and adaptable to dairy free depending on the protein powder you use Serves 1 but easily doubled or trebled
1/2 cup Cooked Sweet Potato, mashed
2 eggs (I always cook with the large eggs)
2 tablespoons Desiccated coconut1 tablespoon Coconut Milk (or any milk of your choice)
1 tablespoon Vanilla Protein Powder (or add an extra tablespoon of coconut instead)
1 teaspoon Vanilla extract
Generous sprinkling of cinnamon
Coconut Oil for frying the pancakes
Toppings of your choice – Coconut cream or butter, tahini, brown rice syrup, fresh sliced banana, berries….
1. Place all ingredients into a bowl excepted the coconut oil and stir until thoroughly combined. Alternatively you could pop everything to a blender and whiz up.
2. Heat a small frypan with a tablespoon of coconut oil until melted. Once hot, pour in half your pancake mixture.
3. Cook until bubbles begin to form on the surface then flip. Once the other side is cooked transfer to a warm plate whilst you cook the other remaining mix.
4. Serve stacked and topped with your choice of toppings – my favourite is a tablespoon of coconut cream, a tablespoon of black tahini and more cinnamon. Kids might like a little drizzle of brown rice syrup to sweeten it up!