I’m back with more purple goodness! 😀 (click here to check out my purple sweet potato falafels and find some information on the nutritional benefits of purple sweet potatoes).

Due to requests I received on Instagram, I’m sharing these purple sweet potato pancakes with you here. They’re adapted from the Sweet Potato Pancakes by Deliciously Ella and reflect my fascination with these vibrant tubers. Quick to make (especially if you cook the sweet potato in advance) and super satisfying, they are especially irresistible with walnut butter and maple syrup – I can’t even begin to describe how good they were, so you’ll just have to try them yourself!

Purple Sweet Potato Pancakes

Serves: 1 person

Ingredients

• 1 small cooked purple sweet potato (mine was 240g, peeled)
• 160ml almond milk (or 1/2 cup + 2 tbsp)
• pinch of salt
• dash of vanilla extract
• 2 tsp maple syrup
• ca. 4 heaped tbsp wholemeal flour of choice (I used spelt)
• coconut oil for cooking

Method:

1. Once you’ve peeled, boiled or steamed, and chopped your beautiful purple potato, purée it together with the other ingredients, except for the flour. Take a few seconds to admire the gorgeous mix, then stir in the flour, adding enough so that the mix holds together well. (It’ll be a very thick mixture, so don’t be surprised if you’re used to a more liquid pancake batter.)
2. Heat some coconut oil in a pan, spoon in some of the mix, shape into circles, and cook till done (they only take a minute or two on each side).
3. Stack and drizzle with walnut butter (I used this one by Sun and Seed and can’t recommend it enough!) – or any other nut butter – and maple syrup.

Hope you enjoy!