It’s nearly pancake day WHOOP WHOOP! We love pancakes, enjoying them most weekends, and Aars often starts his school days in winter with pancakes. He’s been enjoying our spiced fruit pancakes every morning this week.
In his mind all pancakes should be sweet, but I love savoury pancakes too! This is a savoury pancake meal that we love to eat. The pancakes are sweet potato ones rammed full of fresh coriander leaves and stalks. They are really versatile and go brilliantly with North African and Indian flavours, but we had ours most recently with a delicious group of Mexican sides: home-made refried beans, guacamole, honey-roast peppers and a fresh tomato salsa.
Of course everything is gluten-free, egg-free, dairy-free, soy-free and nut-free. The sweet-potato & coriander pancakes with the refried beans are the ultimate comfort food! The whole meal is then lifted by the honey-roast peppers which add a cosy sweetness and the über healthy fresh guacamole and tomato salsa creating a wonderful, colourful zing.
The pancakes themselves have a subtle cheese flavour thanks to the teaspoon of magical marmite in them. Please don’t be put off my the marmite – my partner HATES marmite, but when used this way you cannot taste marmite only the magical cheese flavour if provides somehow! It’s really important to use the coriander stalks in the recipe as they release a burst of coriander flavour when you bite into them.
If you have any room left after this wonderful pancake meal there are a load of sweet pancake recipes you can make available on the blog.
savoury sweet potato pancakes
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.
Cooking Method:boiling & frying
Prep Time:15 mins
Cook Time:45 mins
Home-made refried beans obviously require a lot more effort than scooping them out of a tin, but they are worth it for the flavour and the scent!! I love refried beans and home-made ones are hands down superior in every way. I use adzuki beans as my bod loves them, but you can use your favourite beans - black beans are the more traditional choice.
- 1 tin of beans drained and rinsed (we use adzuki beans)
- 2 cloves garlic bashed*
- bunch of fresh thyme
- 4 bay leaves
- 1 onion cut in quarters
- cold water REFRY PART
- 1 Tbs coconut oil
- 1 small onion diced
- 1 garlic clove crushed
- 2 cayenne chillies chopped
- 2 bay leaves
- ½ C passata
- fresh coriander garnish
Bung the beans, bashed garlic*, thyme, bay and onion into a large pan and cover with cold water. Pop the heat on, cover with a lid and bring to the boil, then simmer for about 20 mins & enjoy the aroma!
Once you have completed that process, get a frying pan on the heat and add the coconut oil and the onion, allow the onion to sweat and then add the garlic and chillies.
Once they have started to release their flavour add the beans from your pan, the fresh bayleaves and passata. If you need any water ladel some from your bean stock. Fry all together for about fifteen minutes and don't be gentle with your wooden spoon, mash up the beans a bit!
I serve with fresh coriander leaves on top.
*if you have a herb bag use it for the first process, bung the herbs and garlic in it so that it's easier to get the beans out of the stock.
honey roast peppers
Prep Time:5 mins
Cook Time:20 mins
These are a lovely accompaniment to many meals! We love ours with a cayenne kick, but they taste create without the chilli if you are not into the heat it provides.
- 2 fresh peppers
- 1 Tbs oil*
- 1 Tbs honey
- 1 tsp ground cayenne pepper
Pre-heat your oven to 180°C. Cut your peppers into bite sized chunks.
In a heat proof bowl add the oil, honey and cayenne pepper and heat up until dissolved and combined. Now coat the peppers in this marinade.
Pop the coated peppers onto a baking tray and into the oven for 20 minutes.
*we've used both olive oil and coconut oil for this recipe and they both work well.
avocado → guacamole
Cooking Method:charring chillies
Prep Time:10 mins
Cook Time:2 mins
The road from avocado → guacamole can be a winding long one, or a very short one! I like the quick route, nice and simple. There are many variations on this theme, with onions and tomatoes amongst other things added to the mix. But this super simple guacamole is great with my savoury pancakes & refried beans, both of which use coriander.
- 1 avocado
- 2 green chillies
- 1 lime
- fresh coriander leaves
Skewer your chillies and hold them over an open gas flame to char them, they will pop and sing.
Get all the flesh of the avocado into a bowl, squeeze your lime juice over it, cut up your chillies which scissors over the bowl, I use the seeds too. Then mash all these lovely ingredients together.
Stir in some freshly cut coriander and your ready to serve.
*I keep the avocado stone in the guacamole as it stops the avocado from turning brown.