Sweet Potato Blueberry Pancakes (gf, ve)

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Yield: serves 2Categories: Breakfast, Desserts
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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!

 

Ingredients

metric
imperial
  • 250g 1 + 2/3 cups sweet potato (uncooked)
  • 125g 3/4 cup gluten free self raising flour
  • 100ml 1/4 cup + 2 tbsp plant milk
  • 50ml 2 tbsp + 2 tsp maple syrup
  • 1 large handful blueberries
  • Splash of vanilla essence
  • 2 tsp butter or cooking oil of your choice

Method

  1. Peel the sweet potato and cut into bite sized chunks, place into a saucepan and cover with water. Bring to boil and cook until the potatoes are soft and can be easily pierced with a fork
  2. Once soft, drain the potatoes and set aside for a few minutes to cool
  3. Place the potatoes in a food processor or blender along with the milk, maple syrup and vanilla essence and blend until smooth. Alternatively you could mash the potatoes and mix by hand but this will not guarantee a smooth batter
  4. Pour the mixture into a large bowl and add the flour, mix well ensuring there are no lumps in the batter
  5. Add the fresh blueberries and stir, ensuring they are distributed evenly throughout
  6. Heat some butter or oil in a frying pan and pour the batter in to form a series of small pancakes
  7. Cook over a moderate heat and turn every few minutes until golden brown on either side and cooked throughout

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