Bring a cosy twist to your breakfast (or brunch) with our sweet-and-savoury take on pancakes: fluffy little beauties made with naturally sweet roasted sweet potato, warm spices like cinnamon, ginger and allspice, and topped off with maple or agave syrup for that perfect finish. They’re simple to make, fun to share, and just the kind of recipe to brighten up your morning routine. (Tip: nestle a poached egg and some wilted spinach on top if you’re going for a more savoury-fusion vibe.)
Sweet potato pancakes
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
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.
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.
Serve warm with the maple- or agave syrup.
Notes
Cook's tip: Butter or nut butters would also be scrumptious atop these pancakes!
Made these Sweet potato pancakes dish? Tag us @foodandhomesa #cookingwithFH on Instagram!
Also See: Orange sweet potato gnocchi
Recipe and styling by Taryne Jakobi
Photograph by Dylan Swart
