Sunday’s are definitely the highlight of my week. I wake up even earlier than usual knowing I get to make pancakes today! After experimenting the last few Sundays I feel this recipe is now ready to be unleashed, the pancakes are fluffy, moist, and delicious. In short they are a perfect Sunday brunch treat.
Serves 1 (unless you are willing to share!), makes 6-8 pancakes depending on thickness.
100-120g sweet potato cubes, peeled and steamed for 10 minutes or microwaved for 3-4
1/2 cup flour of choice
1 tsp baking powder
1/4 tsp baking soda
A pinch of salt
1 tsp cinnamon
2-3 level tsp cacao/cocoa powder
1 tsp stevia (adjusted to taste)
1 tsp ground flaxseed (optional)
1/2-1 cup almond milk
1/2 tsp apple cider vinegar
What to do:
- In a bowl combine all the dry ingredients and mix
- Steam or microwave the sweet potato cubes and blend with 1/2 cup milk and the vinegar
- Add the wet ingredients to the dry and mix well, you almost definitely need more almond milk so keep adding it a little at a time until you reach the perfect consistency. I.e. reasonably thick but still liquid enough to pour
- Heat a medium pan and add a little coconut oil, about 1/8 tsp, let it melt and swirl it around the pan, then add around 2 heaped tbsp of the mixture and spread it around the pan
- Flip the pancake when it begins to bubble, the edges start to look dry and it doesn’t stick to the pan, then allow to cook for a minute longer
- Repeat until your pancake mixture runs out
In the photo above I served my pancakes layers with strawberry slices, a chocolate coyo sauce, mango cubes and goji berries.
For the chocolate coyo sauce:
- Mix together 2 tbsp chocolate flavoured coyo (or 2 tbsp plain coyo and 1/2 tsp raw cacao), 1 tbsp water, and 1 tbsp rice malt syrup or other liquid sweetener. Stir and microwave for 30 seconds to warm it up, then drizzle all over your pancakes.