Buttermilk Sweet Potato Cinnamon Pancakes
Fluffy sweet potato and buttermilk pancakes, spiced with cinnamon and nutmeg, topped with protein packed Greek yogurt and antioxidant rich blueberries.
Ingredients
- 250 ml 1 cup buttermilk
- 2 eggs
- 200 g 1 cup sweet potato purée
- 4 tbsp melted butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 280 g 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Rapeseed oil for frying
- 250 g 2 ½ cups blueberries
- 1 heaped tbsp Greek yogurt per serving
Method
- Add the milk, eggs, potato purée , melted butter, maple syrup and vanilla to a blender and whizz until smooth.
- Place the flour, baking powder, cinnamon and nutmeg into a bowl, stir well and make a well in the centre.
- Gently whisk the wet mixture into the flour until it forms into a smooth, silky batter.
- Heat a pan over a medium heat with a very small amount of rapeseed oil until hot. Using an ice-cream scoop, add a measure of batter to the pan.
- Cook the pancake without moving until the top bubbles up, then flip over and cook the other side until golden.
- Remove from the pan and transfer to a plate in a warm oven while you repeat until all the batter has been used up.
- Place the blueberries into a pot with 1 tablespoon of water, heat gently then gently mash. Serve pancakes with a dollop of Greek yogurt and a heaped tablespoon of berries.
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