Thursday, February 5, 2015

Healthy Sweet Potato Pancakes

Pancake Tuesday is fast approaching, so it's time to whip out those pancake pans and get flipping!! When running the Bed and Breakfast, cooking pancakes everyday is obligatory. I would normally end up flipping up to 20 pancakes every morning, serving them with maple syrup and  a homemade berry compote. Here's the recipe for them Sika Lodge's Pancakes.

In continuing my new year health kick, this Pancake Tuesday I'm making a healthier, more wholesome pancake batter this year. Step up the humble sweet potato!! Sweet potatoes are rich in fibre and beta carotene, high in vitamin B, vitamin C and potassium. I've also replaced half the flour with wholemeal flour. In addition I have added baking powder to make the pancakes fluffy.

I found these pancakes are delicious alone with a dash of maple syrup or even some almond butter, but they got me thinking that they would be equally divine with smoked salmon and a chive & creme fraiche dressing. It would be a superb and elegant dinner party starter.

As my little girl has gone crazy for these, I am wrapping the leftovers and placing them in a freezer bag and freezing them for future snack times. They will merely take 30 seconds to defrost in the microwave.


  • 70g of plain flour
  • 50g of wholemeal whole
  • 1 tsp of baking powder
  • 1/2 tsp of ground cinnamon 
  • 1 sweet potato
  • 1 egg
  • 300ml of milk
  • 1 tbsp of maple syrup


  1. Pierce the sweet potato all over with a sharp knife, wrap in 2 sheets of kitchen paper and cook in the microwave for five minutes.
  2. Peel the cooked potato, mash it and cool completely.
  3. To make the batter, mix the flours,  and the baking powder in a wide bowl. Add the egg to the milk and beat well.
  4. Make a well in the centre of the flour mix and pour in the milk and egg.
  5. Whisk well to incorporate the batter.
  6. Add the maple syrup and mashed sweet potato, and continue to whisk until everything is completely incorporated.
  7. Allow the batter to stand for an hour if you have the time.
  8. Heat a non stick pan on a medium heat and pour in a ladle full amount of batter per pancake. 
  9. Wait for little bubble holes to appear on the pancake before turning to brown the other side.

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