Sweet Potato Pancakes


Ever since I started experimenting with two ingredient banana pancakes my mind naturally turned to the question:

what other ingredient would work in place of the banana…?”

Such a simple yet immensely enjoyable recipe must surely be open to alteration, I thought. The first thing that came to mind…? Sweet potato. Cooked and mashed it would be almost the same consistency as the mashed banana in the two ingredient pancake. 

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Cook the sweet potato one or even two days ahead while you’re making dinner, and you’ll have a good start on the recipe. Bake it whole with the skin on, either in the oven or the microwave. Then just let it cool and pop it in the fridge.

This batter will turn out much like a potato pancake batter and can easily take on many different flavourings – so have fun experimenting. Keep a close eye on the heat under your pan as you’re cooking and adjust as needed – they will turn very dark if the heat is too high.

If you cook these as mini pancakes, using about one teaspoon of filling, they’d make a deliciously unusual base for hors d’oeuvres.

Since I couldn’t decide between sweet or savoury toppings, I mixed it up a little. The tang of thick Greek yogurt with sprinkle of diced green onion was tasty, the yogurt with a dab of blueberry jam was my favourite. So far…

 

Sweet Potato Pancakes
A tasty, nutritious alternative for any time you'd serve any pancake, that's also gluten free. If gluten is not an issue for you, use regular all purpose flour.
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Ingredients
  1. 1 medium sweet potato, cooked whole with the skin on, cooled
  2. 2 large eggs
  3. 1/2 tsp Kosher salt
  4. 1/4 tsp freshly ground black pepper
  5. 1/2 tsp cumin
  6. 1/2 tsp ground coriander
  7. 2 TBSP all purpose flour (I used gluten free)
Instructions
  1. Peel the sweet potato, add to a medium sized bowl and mash.
  2. Add the eggs and all seasonings, mix to combine.
  3. Heat a non stick pan over medium and add 1/2 to 1 tsp of olive oil.
  4. Use a heaping tablespoon of batter per pancake spreading it out evenly.
  5. Cook for 2 - 3 minutes and carefully flip then cook for about 2 minutes more (check for done-ness by peeking underneath, before flipping).
  6. Serve with your favourite pancakes toppings.
Notes
  1. Tip: Like most pancakes they will be somewhat fragile so don't make them too big, otherwise you may not be able to flip them!
farm girl city chef http://www.farmgirlcitychef.com/