Vegan Sweet Potato Pancakes

17 Feb

When my brother Donal came home from Spain for Christmas, he got me into sweet potatoes and I have been eating them almost every day since! This is a fun and tasty recipe I came up with to use up leftover sweet potatoes! Enjoy- Eoin

You will need:
For the batter –
200g (1cup) cooked and mashed sweet potato
250mls (1 cup) soy milk
250g (1 cup) of flour
2 tbsp baking powder
1-2 tsp coconut oil
Pinch of sea salt
Spices – optional ¼ – ½ tsp each (cinnamon, nutmeg, blend to mix)

For the topping-
Sliced bananas
Fresh berries e.g – blueberries, raspberries
Almond butter
Maple syrup
Jam
Chopped nuts
The list goes on!

Method:
Place the batter ingredients into a blender with the spices of your choice and blend until combined.

You can add a little more soy milk (approx 75-100mls) if the batter is too thick, but bear in mind a thicker batter makes better pancakes!

Next, put a pan on a medium heat with a little coconut oil or oil and add some of the batter.

Aim for 2-3 pancakes in the pan and when you see bubbles on the top of the pancakes (3-4 minutes appx) then it’s time to flip them over. Cook for a further 2-3 minutes.

Generally speaking 3 pancakes is a good portion. You can make them as large or as small as you like. (See pic.)

Then have fun stacking them with your favourite toppings!

The batter will keep in the fridge for 3-4 days.

Top Tips:
When you place the batter in the pan, top with some sliced bananas, fruit or chocolate chips before you flip.

Store the leftover batter in an old squeeze ketchup bottle for easy pouring.

Make mini ones for kids or use the squeeze bottle to make fun shapes.

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