There’s something I’m loving about Weekends grey and foggy voices. Oh yeah! Sweet potato is so amazingly versatile I went through another creative burst this morning and made these delicious pancakes. A great soundtrack for getting in the mood for pancakes. I made so many today, I think my tendonitis might have started up again from the flipping wrist action!
The basic lemon and sugar pancakes went very quickly at the table, to be honest I find them too flimsy and weak, you know – like a crêpe. For dessert I prepared American style pancakes. To be honest I’m a fluffy pancake girl at heart, they are bulky and always rising to occasion.
Here’s the recipe for the best banana pancakes, I used wholemeal self raising flour instead of plain, semi skimmed milk and also I found 400ml of milk was beneficial not 300ml. I was going to list the recipe etc, but the fact is, its not mine to reiterate!
They are sweet, perfect warm and really tasty. Yes guys, PERFECT for your special lady if she is steering away from wheat and refined sugars. If she doesn’t jump on you after you serve these for breakfast – you’ve made them wrong!
Makes 8 small fluffy pancakes.
1 large sweet potato
2 medium eggs
1 tsp gluten free baking powder
1 tsp sunflower seeds
1 tsp pumpkin seeds
1tsp pine nuts
1 tsp ground cinnamon
1tbsp semi skimmed milk
Rice bran oil
Chop and boil sweet potato, keeping skin on.
Meanwhile whisk eggs in a medium bowl and keep to one side.
Once sweet potato is done, mash well with milk.
Whisk into egg mixture until lump free.
Add seeds, cinnamon and baking powder.
Let it rest for five minutes.
Heat 1 tsp rice bran oil in a large griddle.
Drop one large scoop of mixture in each corner. Try and fit four.
Three minutes on each side depending on your griddle and that should do.
Serve with Manuka honey and chopped bananas!