More like crumpets than anything, these fluffy sweet potato pancakes are the perfect autumn breakfast. They're refined sugar free, gluten free, lightly spiced and naturally sweetened with dates or apple puree. Finish with a drizzle of melted Fungirl, a sprinkle of your favourite granola and a dollop of yoghurt.
(Serves 2, generously)
- 1/3 cup/80g sweet potato puree*
- 1/4 cup/120ml your choice of plant milk
- 2 tbsp apple puree** or date butter***
- 1 tbsp tahini
- 1 tsp vanilla bean paste/extract
- 1 tbsp apple cider vinegar (organic, unpasteurised and with the mother, please)
- 1 cup/125g buckwheat flour
- 1 tsp flaxseed
- 1 tsp baking powder
- 1 tsp bicarb soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- A generous pinch of salt
- 1 bar Fungirl Mane Bar
- Oil for frying
- Poached or roasted seasonal fruit
- Tahini or nut butter
- If making your own, make the sweet potato and apple puree/date butter
- In a large bowl, whick together the dry ingredients - the flour, flaxseed, baking powder, bicarb soda, spices and salt
- In a separate bowl, combine the wet ingredients - the sweet potato puree, plant milk, apple puree/date butter, tahini, vanilla extract and apple cider vinegar
- Pour the wet ingredients into the dry and fold together, you may need to add more milk gradually as needed to reach pancake batter consistency. Aim for a gloopy batter, rather than a stodgy or runny one
- Heat a small amount of oil in a non-stick pan over a medium heat. Add a few tablespoons of the batter to the pan and fry until bubbles appear, turn the heat down a little and cook for another minute or so. Then, use a spatula to life the pancake and check that the pancake is golden underneath. Then flip and repeat the process, which should only take a few minutes on the first side, slightly less on the second side.
Tip: These pancakes are so thick (almost more like crumpets) that they may take a little longer to cook than normal, that's why it works well to cook on a higher heat initially and turn down a little before flipping.
- Repeat until all the batter is used up. Any leftover batter can be stored in the fridge and used the next day
- Melt your Fungirl in a pan over a low heat
- Arrange the pancakes on a plate, then drizzle with the melted chocolate and add any extra toppings.
*to make sweet potato puree, simply roast or steam sweet potato with a pinch of salt. I like to keep the skin on for more goodness, just be sure to give them a good scrub. Allow to cool slightly before blending in a food processor/blender (you may need to add a splash of plant milk or water), or simply mash using the back of a fork. Optional - add a teaspoon of coconut oil to the mashed sweet potato. Keep any leftover puree in the fridge for 3 days to add to porridge, pancakes or savoury meals.
**you can buy organic apple puree. It's super easy to make - just cook apples until soft in a pan with a small amount of water and a pinch each of cinnamon and salt. Mash using a fork. Keep leftover puree in the fridge for up to 3 days and use as a natural sweetener or porridge/pancake topping
***store-bought or made by blending soaked dates