Yes, we did say sweet potato pancakes! This sweet and delicious dish is the perfect breakfast option and go-to snack! We love these pancakes because they are quick and easy to make and can be topped off with any and all your favorite toppings: nut butter, fresh fruit, or even better, our new-tella spread (recipe to come).
Ingredients:
Wet ingredients:
- 3 Tbsps. ground flaxseeds (approximately 30g)
- ⅓ cup/80g water for activating the flaxseeds
- 80g cooked sweet potato, mashed
- 2 cups/500ml of soy milk (unsweetened)
- ⅓ cup unrefined, whole cane sugar, molasses retained, such as Succanat (brand name)
Note: Store-bought pre-ground flaxseeds usually don’t work as they are often roasted before grinding which is why they won’t gel and bind; we recommend to grind a month worth of flaxseeds using a spice grinder and store the powder in the refrigerator
Dry ingredients:
- ½ Tsp baking soda
- 1 cup/120g whole-grain spelt flour
- ½ cup/60g white spelt flour
- ⅓ cup/30g chickpea flour (also called Besan flour)
- 1 Tsp baking powder
Directions:
- Place the ground flaxseeds in a mixing bowl with ⅓ cup of water and let it rest for 10min; flaxseeds will form a mucus gel-like paste
- Add mashed sweet potatoes, soy milk, and whole cane sugar and mix using a whisk
- In the order listed, add the dry ingredients: baking soda, all flours passed through a sieve and the baking powder
- Mix to combine a thick pancake batter
- Heat a non-stick pan to low/medium heat (the preheating is critical as otherwise, your pancakes will stick to the pan)
- Using a ladle measure small portions of the batter and place it in the center of the pan
- When bubbles appear on top of the pancake, using a spatula, slide underneath the pancake and flip it on its other side
- Remove and dress with your favorite toppings: maple syrup, sliced bananas, blueberries, etc.
Enjoy!! Tag us on Instagram (@sprout.ae) in your delicious and stackable pancake pics and let us know your favorite pancake toppings🌱
