Ingredients for 20 big pancakes
- 600 g sweet potatoes
- 300 g flour (I did a mix of normal flour + corn flour + buckwheat flour)
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 3 eggs
- 500 ml almond milk (or normal)
- 30 g coconut oil
Preparations:
- Wash, peel, cut in pieces and steam the sweet potatoes for about 30 minutes.
- Mash them with a fork in a large bowl.
- Beat the eggs into an omelet.
- Add the eggs, milk and coconut oil to the mashed sweet potatoes.
- Add the flour, baking powder, salt, cinnamon and nutmeg.
- Gently mix until you get a batter. If it seems a little too consistent, add a little milk.
- Pour a ladle of dough over a hot pan. Heat over medium heat until you see small bubbles on the surface. It is a sign that it must be turned over. Allow about 2 to 3 minutes. Once the pancake is turned over, cook for about 1 minute more.
You can enjoy them with savoury topping (greek yogurt sauce, mashed avocado …) or as sweet treats (maple syrup, crushed pecans …).