Recipe: Sweet Potato Pancakes
2 July 2021
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2 July 2021
Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.
In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).
Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.
Mix the dry and wet ingredients together to form a smooth batter.
Pour the pancake batter into the frying pan, allowing approximately under a quarter cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.
While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through.
Serve the pancakes topped with the peaches and a little maple syrup.
- For added protein substitute 3 tablespoon of extra whole wheat flour for a protein powder of your choice.
- If making for a single serving freeze the pancakes and only heat a quarter of a cup of peaches. Frozen pancakes can be warmed up in the toaster.View the recipe card as a PDF