Breakfast and brunch/ Recipes/ Side dishes/ Vegetarian

Sweet potato pancakes

Sweet potato pancakes recipe

Sweet potatoes are bland without the addition of spices. Fortunately, they take well to being seasoned, so freely add your choice of sweet or savoury spices. Curry powder is a delicious addition when making these sweet potato pancakes for breakfast – they are great topped with a poached egg and wilted spinach.

Recipe and styling by Taryne Jakobi

Photograph by Dylan Swart

Sweet potato pancakes

Print Recipe
Serves: Makes 12 small pancakes Time: 30 mins

Ingredients

  • 1 medium sweet potato, peeled, cooked and mashed
  • 2 eggs
  • 260g self-raising flour
  • 3,75ml (¾ tsp) ground cinnamon
  • pinch ground ginger
  • pinch allspice
  • pinch salt
  • 250ml (1 cup) full-cream milk
  • oil/butter, to fry
  • maple/agave syrup, to serve

Instructions

1

In a bowl, whisk together (alternatively, you can use a stick blender) the mashed sweet potato and eggs until well combined. Add the flour, seasonings and milk. Stir to make a smooth batter.

2

In a frying pan, heat the oil or butter over medium-low heat. Drop in tablespoonfuls of the sweet-potato mixture and cook until lightly golden brown and cooked through, 3 – 5 minutes on each side.

3

Serve warm with the maple- or agave syrup.

Notes

Cook's tip: Butter or nut butters would also be scrumptious atop these pancakes!

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