Cooking Method:baking & frying
Prep Time:45 mins
Cook Time:15 mins
Savoury pancakes are a delight on pancake-day! You can serve them with your favourite toppings. We went for a Mexican feast of flavours: refried beans, guacamole, honey roast peppers and a tomato salsa. But these versatile savoury sweet potato pancakes would also go brilliantly with North African or Indian accompaniments too.
- 2 small sweet potatoes (or one large!)
- 1 tsp marmite*
- 2 C m!lk alternative (we used koko m!lk)
- 3 Tbs ground flaxseed
- 1 lime - squeeze all it's juice into the mix
- 1 C gluten-free oats
- ½ C oil (if you use coconut oil melt it first)
- 1 C gluten-free self-raising flour
- 1 tsp bicarbonate of soda
- two bunches of chopped coriander leaves and stalks
Pop your sweet potatoes into the oven whole to bake - I do mine at 180°C (fan oven) for 45 minutes. (I use this time to make the other bits & bobs I am going to serve the pancakes with - e.g. refried beans, honey roast peppers, guacamole, tomatoes).
Once they have baked and are soft all the way through, get them out of the oven and scoop out all that lovely flesh. I don't use the skins in this recipe.
Mash up the sweet potato in your mixing bowl and then add the marmite, and all the other ingredients in the order listed above mixing as you go.
Make sure you stir the coriander in at the very last minute. Use the stalks too as they are soooooo tasty and release a wonderful BOOM of coriander flavour as you bite into them.
Now get your pan on a wide low heat and if you are using fat add it. Once the pan is hot and the fat has melted you can drop spoonfuls of your mix into the pan. Don't make them too big or they are tricky to flip.
Once the sides start to change colour it's time to flip those bad boys over! You can keep them warm in the oven, or eat them as they come out of the pan, whatever suits your family best.
*please don't be scared of the marmite, my partner HATES marmite, but when it's cooked like this it provides a wonderful cheesy flavour somehow, which is a wonderful thing when we have to be dairy-free!
We love these with our home-made refried beans, honey roast peppers, fresh avocado, tomatoes, lime and charred chilli.