This is a recipe I have been making versions of for a few years now but I only recently decided to get it typed up after creating a vegan version that uses a lot less ingredients, making it less complicated and time consuming as a result. These are not pancakes in the traditional sense as they have a slightly wetter texture due to the sweet potato, think more along the lines of a sweet fritter and pancake hybrid!
The combination of the sweet potato, blueberries and maple syrup results in the perfect amount of sweetness and I could honestly eat these all day every day! You can use your favourite type of milk to make these – I have used coconut, oat and soya milks before so I am pretty confident the result is the same regardless of what you use.
I used to cook these in coconut oil but have recently swapped to dairy free butter as it makes for a deliciously crispy exterior on the pancake and adds that lovely decadent flavour! I like these topped with some dairy free yogurt, extra blueberries and maple syrup but you could experiment with this and see what you prefer. This recipe is also really good if you swap the blueberries for chunks of chocolate, try it and let me know what you think!