I’ve used all the imaginable veggies in my pancake recipes – carrots (plain and colourful), summer squash, butternut squash, parsnip, beetroot, and purple yams; in raw, baked, powdered and grated form. Somehow I hadn’t thought about sweet potatoes and I’m so grateful to Antje Behrendt for inspiring me to use this amazing veggie in pancakes.
- 150g (5.3oz) raw buckwheat groats, rinsed and drained
- 100g (3.5oz) gluten-free jumbo oats
- 650g (23oz) naturally sweet plant-based milk (oat or brown rice)
- 2 tbsps. carob powder
- 1 tbsp. raw cacao powder
- 2 tbsps. ground flax seeds
- ½ tsp. Himalayan salt
- 40g (1.4oz) raw sweet potato to blend into batter
- 1 cup (95g, 3.3oz) finely grated raw sweet potato (add later)
- Rinse and drain buckwheat groats thoroughly.
- Add the rinsed groats along with other ingredients (except grated sweet potato) into blender and blend until smooth and homogeneous batter forms.
- Mix in (don’t blend) the grated sweet potato.
- Take a good quality non-toxic non-stick pan. Add a few drops of oil onto the pan and swipe it off with folded kitchen paper. Let all the oil absorb into the paper and use it to swipe the pan clean between pancakes.
- Put a ladleful of batter onto the pan and even it out with a spoon/ladle or by shaking and/or tilting the pan to get the exact shape of your pan bottom. The frying time greatly depends on your stove. I flip it around when it is almost dry on top and also check the colour of the bottom side.
- Method: Frying or Baking
Keywords: chocolaty sweet potato pancakes