Sweet Potato Pancakes with Strawberries & Maple Syrup
Sweet potato and buckwheat flour are both packed with complex carbohydrates — that’s a lot of slow-release energy in one breakfast!
Serves 6
Ingredients
For the pancakes:
- 250g (9oz) sweet potatoes, peeled and chopped
- 600ml (1 pint) soya milk
- 2 tbsp maple syrup
- 250g (9oz) buckwheat flour
- 1 tbsp baking powder
- 2 tsp mixed spice
To serve:
- 6 tbsp maple syrup
- 300g (10.5 oz) strawberries, sliced
Method
- To make the pancakes, add the sweet potatoes to a pan of water and bring to the boil, cook for 10-12 minutes until soft then drain. Then add the sweet potato, soya milk, maple syrup, buckwheat flour, baking powder and mixed spice to a blender and blend until a smooth batter
- Heat a frying pan over a medium-high heat, then add two tablespoons of the batter into the frying pan, cooking each pancake for 2-3 minutes per side until cooked through. Repeat this with all of the batter, it should make 24
- To serve, stack four pancakes, top with 50g strawberries and one tablespoon of maple syrup
Recipe by Vegan Life in-house chefs
