SWEET POTATO PAN­CAKES

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In­gre­di­ents

• 1 cup whole­meal flour • 2 tbsp brown sugar • 2 tsp bak­ing pow­der • ½ tsp sea salt • ½ tsp pinch of nut­meg • ½ tsp cin­na­mon • ½ cup mashed sweet pota­toes • 1 large egg • 1 cup soy milk • Co­conut oil, for fry­ing

Method

Sift all the whole­meal flour and com­bine with bak­ing pow­der, brown sugar, sea salt, nut­meg and cin­na­mon.

In an­other bowl, beat the sweet potato, egg and milk.

Add the dry in­gre­di­ents to the wet in three por­tions, mix­ing gen­tly till a smooth con­sis­tency is achieved.

Grease a non- stick skil­let lightly with some co­conut oil, then cook 3 ta­ble­spoons of the bat­ter at a time. Cook each side for 3- 5 min­utes on low heat.

Serve with a fried egg and tomato sauce for a savoury twist or with some maple syrup and pecan but­ter for a sweet treat.

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