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 undying love for these vibrant tubers.
Quick to make (especially if you cook the sweet potato before you actually want to make the pancakes) and oh so 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 😉
- 1 small cooked purple sweet potato (mine was 240g, peeled)
- 160 ml 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
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. (I first only used 2 tbsp and my tester pancake was too delicate when I cooked it, so I added more to the mix. It’ll definitely be a very thick mixture, so don’t be surprised if you’re more used to a liquid pancake batter! If you’ve tried any of my other pancake recipes, you’ll know I like my pancakes thick and stodgy 😉 ).
Then simply 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).
Stack and drizzle with walnut butter (I used this one and can’t recommend it enough!) and maple syrup for utter pancake perfection!
Hope you enjoy!