Last week I made these sweet potato pancakes at work for our client Scott Farms. We have a portable hob in the office now so I whipped up a batch so we could take some photos for sweet potato Facebook and Twitter. They are naturally sweet and cinnamon-y and because they are made with sweet potato, which by the way is one of your 5 a day (fact!), these are healthier than your average fluffy pancake. Serve with some yoghurt, maple syrup and sliced almonds and you have a yummy breakfast! (or mid morning desk snack)
Gluten Free Sweet Potato Cinnamon Pancakes
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 10 – 12 pancakes
Ingredients:
Sweet Potato Pancakes
- 300g mashed sweet potato
- 250g plain flour
- 3 tsp baking powder
- 1tsp salt
- 1 tsp cinnamon
- 2 free range eggs
- 350 ml milk
- 50g melted butter
Method
Sift the flour, baking powder, salt and cinnamon into a bowl.
Add the eggs, milk and butter and beat until you have a smooth batter. Then stir in the sweet potato.
Heat a non-stick frying pan over a medium heat and add a knob of butter.
Add a ladle of batter to the pan, cook both sides until golden.
Repeat until all the batter is used up.
Serve with yoghurt, maple syrup and almonds.
