Sweet Potato Hot Cakes

 

I always associate hot cakes with an exciting Sunday morning spent at a trendy eatery, one where the plate arrives and the cakes are piled sky high you question your ability to finish them - and then you always surprise yourself!

This recipe allows you to bring that Sunday brunch excitement right to your kitchen. If you're looking to impress someone, then you've come to the right recipe! 

Ingredients:  2 medium sweet potatoes (roasted for 1 hour 15 minutes at 180 °C, left to cooled and peeled) 1 egg 1 tsp vanilla extract (avoid ones with added sugar) 1 tbsp almond milk (or any other of your choice) 1/2 cup buckwheat flour 1/4 tsp bicarbonate of soda 1/2 tsp cinnamon 1/2 tsp mixed spice  honey to taste (optional)  Coconut oil for cooking  Method:  1. Peel and mash the sweet potatoes, they should be extremely soft.  2. Add the egg, vanilla extract, almond milk  and honey (if using) and combine until smooth. 3. Mix all the dry ingredients in a bowl and then pour the dry ingredients into the wet ingredients and mix until well combined.  You are looking for a wet dough texture (thicker than a normal pancake - you may need to add more milk to achieve this). 4. Heat a pan with coconut oil and spoon the mix into the pan, flattening the top where possible (this will be very thick though so don't worry). 5. Cook for 4-5 minutes over a medium heat and then flip and cook for another 2-3 minutes. Be careful not to let them burn.  6. Repeat with the whole mixture, stack up and serve.   Optional toppings: desiccated coconut, honey, maple syrup, berries, banana, cacao nibs.       

Ingredients:

2 medium sweet potatoes (roasted for 1 hour 15 minutes at 180 °C, left to cooled and peeled)
1 egg
1 tsp vanilla extract (avoid ones with added sugar)
1 tbsp almond milk (or any other of your choice)
1/2 cup buckwheat flour
1/4 tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp mixed spice
honey to taste (optional)

Coconut oil for cooking

Method:

1. Peel and mash the sweet potatoes, they should be extremely soft. 
2. Add the egg, vanilla extract, almond milk  and honey (if using) and combine until smooth.
3. Mix all the dry ingredients in a bowl and then pour the dry ingredients into the wet ingredients and mix until well combined.  You are looking for a wet dough texture (thicker than a normal pancake - you may need to add more milk to achieve this).
4. Heat a pan with coconut oil and spoon the mix into the pan, flattening the top where possible (this will be very thick though so don't worry).
5. Cook for 4-5 minutes over a medium heat and then flip and cook for another 2-3 minutes. Be careful not to let them burn. 
6. Repeat with the whole mixture, stack up and serve. 

Optional toppings: desiccated coconut, honey, maple syrup, berries, banana, cacao nibs.