These sweet potato hot cakes are perfect for breakfast on the weekend and are best served piled high with a glug of maple syrup.
As you may have guessed by the title sweet potato is the star of the show in this recipe that is golden sweet potato hot cakes. Hot cakes you ask? They’re just like a pancake but thicker and fluffier, similar to American style pancakes.
Warm, soft and fluffy these hot cakes make breakfast a special occasion. On my first bite I was in total heaven, as were the rest of my family. They’ve definitely become a new favourite and I could eat them for breakfast, lunch and dinner if I had the chance.
Sweet potato is what makes this gluten-free hot cake batter thick and moist but as well as acting a binder in this recipe it’s packed full of vitamin A and counts towards 1 of your 5 a day making this pancake-like breakfast pretty healthy.
For best results I recommend baking the sweet potato beforehand until it’s soft and tender but if you’re short on time steaming the potato will work well too, though it may not be as sweet.
While it’s not pumpkin season anymore, these hot cakes would work well with pumpkin puree too. Or squash for that matter.
Serve warm with maple syrup and toasted pecans for a delicious, unforgettable breakfast.
These Sweet Potato Hot Cakes are:
& Similar to American style pancakes
- 1 medium/200g sweet potato flesh, cooked
- 1 2/3 cup. gluten-free self-raising flour
- 1 cup. dairy-free milk
- 1/4 cup. unsweetened apple sauce
- 1 tbsp. maple syrup additional for pouring
- 1 tbsp. baking powder
- 1 tsp. cinnamon
In a large mixing bowl combine the flour, baked powder and cinnamon
In a separate bowl combine the sweet potato, milk, applesauce and maple syrup
Make a well in the dry ingredients and slowly pour in the sweet potato mixture, stirring until you have a smooth and thick batter
Place a non-stick frying pan over a medium heat and heat 1 tbsp. oil
Drop ¼ cup batter in the pan, smoothing out with spoon
Fry for a couple of minutes on each side, until golden and set on the edges
Repeat the above step with the remaining batter
Keep the hotcakes warm in the oven before serving with maple syrup and toasted pecans (optional).
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