Sweet Potato Pancakes
An easy sweet potato pancake recipe that is allergy-friendly. Deliciously soft and great for children and babies to sneak in some hidden veg!
Servings
8
servingsPrep time
5
minutesCooking time
10
minutesTotal time
30
minutesIngredients
1/4 a small sweet potato
250 ml your milk of choice, we use oat milk
1 tablespoon rapeseed or vegetable oil, plus a little more for frying
2 teaspoons vanilla extract
350 g oats
2 teaspoons baking powder
Directions
- Peel the sweet potato and cut it into cubes, then add it to a pan and cover it with water. Bring to the boil, reduce the heat and simmer for 8-10 mins, until tender. Leave to cool.
- Add all the ingredients to the food processor, including the sweet potato, and blend until the mixture turns into a smooth and consistent pancake batter.
- Set aside for 10 minutes in a mixing bowl.
- Slightly grease a frying pan with rapeseed oil over medium heat.
- Spoon one tablespoon of batter per pancake into the frying pan and cook for 2-3 mins, or until the surface is dry, and it’s easy to slide a spatula under the pancake without breaking it.
- Flip and cook on the other side for 1 minute until the pancakes are fluffy and golden.
- Serve warm with a healthy topping of your choice, such as fruit and yoghurt.
