There are so many sticky sweet versions out there (on here as well as everywhere else) especially creeping towards Pancake Day that I felt like a fluffy stack of savoury ones was my mission to perfect this year
And I absolutely love these. Serve them with roasted vegetables and a green salad as a great brunch option. Or with a fried egg and some grated cheese – or go sweet despite my grand plans and smother in maple syrup!
Whatever you do I think you’ll love them. Happy Pancake Day any day!
- 1 roasted sweet potato
- 1 egg
- ½ cup buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder
- ¾ cup milk
- ½ tsp turmeric
- ¼- 1 tsp paprika depending on tastes!
- 2 tbsp melted butter or coconut oil
Heat oven to 180’c. Place unpeeled, uncovered sweet potato straight on the rack and roast for 40-50 minutes until soft.
Peel the sweet potato and add to the small bowl of a food processor, blend until smooth. Crack the egg into mixture and pulse until combined.
Tip all your dry ingredients and spices into a medium sized mixing bowl and roughly mix. Pour in the sweet potato batter and stir together. Using an egg whisk to ensure no lumps form, gradually pour in the milk whilst mixing, until a thick smooth batter forms. You may not need all the milk
Lastly add the melted butter and mix well to ensure there aren’t any clumps.
Heat a pan with a splash of oil and ladle pools of the batter mixture in. Flip each pancake after a minute or so when golden brown and serve piping hot with a sprinkle of Parmesan or melted butter if you fancy.
Add fresh chilli slices if you want to ramp up the heat.