This recipe has been in my head for over a year. Can you believe it? Every time I wanted to make it I had either no sweet potatoe, coconut yoghurt or passion fruit. But finally here we are and how good was this sunday breakfast!
These are some of the fluffiest pancakes I ever made. To have them like the ones I made it is essential that you whip up the egg whites until firm! This gives you fluffiness to the max.
I like to make them not too sweet, since I eat them with rather sweet toppings such as coconut yoghurt. If you prefer sweet pancakes (super good but more sugar is less healthy, keep in mind) either add more maple syrup to the batter or top them with a bit of maple syrup.
I topped the pancakes with my yellow vanilla-cashew cream on which I am still working! Recipe will follow soon.
Feel free to top your potato pancakes with anything else! (Smoked salmon, avocado and cottage cheese works really well)
Enjoy baking and eating!
Ingredients:
Sweet potato pancakes:
- 100 gr cooked sweet potato (not the skin)
- 50 gr wholegrain spelt flour / brown rice flour
- 1 tsp baking powder
- 100 ml coconut milk / unsweetened almond milk / rice-coconut milk
- 1 egg, split
- 1 tblsp maple syrup / rice syrup / honey
- 1 tsp vanilla bean paste / extract (don't use essence)
- 1/2 tsp cinnamon
- pinch of salt
- few spoons of coconut yoghurt / coconut cream
- 2-3 passionfruits
- vanilla (optional)
- squeeze of lemon juice (optional)
- toasted coconut
- toasted cashews
- a few shredded mint leaves
- small drizzle of maple syrup
Method:
(You should have peeled the potato, cut into cubes and cooked it for about 10 minutes in enough water until the potato is soft, or prepared it in the oven/microwave.)
Blend the sweet potato until smooth using a blender (or use a fork and mash it). Add milk, egg yolk, maple syrup, vanilla and salt and blend again.
Stir in the spelt flour, baking powder, cinnamon and mix until combined.
Beat up the egg white until firm peaks.
GENTLY fold in the egg white with the pancake batter. The egg white adds air and fluffiness to the pancakes, if you overbeat the batter you will loose this air. Stir carfully until just combined.
If you want to keep the pancakes warm: put them on a plate and place it in a preheated oven 50-100 degrees C until serving.
Top with toppings: my favourite one for this recipe is coconut yoghurt (you can stir a bit of vanilla and lemon juice through it), toasted coconut and cashews for crunch and amazing flavour, fresh passion fruit (or any other fruit), fresh mint leaves and a mini drizzle of maple syrup.
