For a long time I thought pancakes had to contain milk, which made it difficult when I couldn't digest it. I then substituted cow's milk with homemade almond or oat milk, which turned out well, but was extra work.
I was, however, amazed at how delicious pancakes turn out with just water as liquid. Ghee provides the creaminess you need instead. Now pancakes take very little time to throw together.
Versatile Sweet Potato Pancakes
Milk Free and Extremely Simple
Equipment
- cast iron frying pan
Ingredients
- 2 1/4 cup spelt or wholewheat flour I use 1.5 cup spelt grain that mills into 2 1/4 cup flour
- 2/3 tsp salt I use fine pink salt
- 1 dash cinnamon powder
- 1 tsp vanilla essence optionally omit for a savoury version
- 1/4 tsp clove powder I milled one whole clove with the grain
- 1 1/2 tbsp ghee, plus extra for frying
- 1 tbsp maple syrup optionally omit for a savoury version
- 1 medium sweet potato, peeled and grated finely or swap for carrot, pumpkin or butternut squash or omit altogether
- 1 egg, slightly whisked enough to be uniform or 1 tablespoon of ground flaxseeds mixed through the flour
- water, enough to create thick pancake batter consistency
Instructions
- Whisk all the ingredients together by hand till combined
- Let the batter rest while you are preheating the cast iron pan for 10 minutes on low. (It is important to do so, otherwise the pancakes will stick.)
- Spread a little ghee over the surface of the pan and on medium heat fry the pancakes till bubbles appear (or, if adding the sweet potatoes, till the crust is formed at the bottom, sturdy enough to flip the pancake).
- Flip and continue to cook till done.
- Apply more ghee before the new batch.
Notes
Adjust the water content to create:
- thin and crispy pancakes with looser batter (works better without added grated veggies)
- thicker heartier pancakes with denser batter
- a drizzle of maple syrup or honey
- tahini sauce
- Hot Carob Fudge Sauce
- "Fudge" Sauce
- Apple, Raisin and Cinnamon topping
- Créme fraíche (we love a creamy but not sour variety)
- Fudge-like Buttery fried sunflower seeds topping
- Homemade jam
- Homemade almond cream
- Freshly Squeezed Lime, Orange or Lemon juice
- on a side of a soup instead of flatbreads
- topped with homemade bean or lentil hummus
- topped with guacamole served as part of a meal
- Créme fraíche (we love a creamy but not sour variety)
- homemade ricotta cheese
- Créme fraíche and shredded chicken
- Pulled pork or beef
- Carrot and Parsnip Mash
- Freshly Squeezed Lime, Orange or Lemon juice
- Scrambled eggs with fresh dill or "Scrambled" Mung dal
I made these today with carrots, added maple syrup after they were done and it tasted yummy!! The spicing was a little too mild for me so will use more next time 🙂 Quick question – are pancakes supposed to be soft in the middle? I’ve never had them before so not sure ? Thank u 🙂
Hi Shaheena, thank you so much for your comment! I am glad you liked the pancakes. Spicing is a personal thing: go ahead and add more! I am careful not to overdo it because I have a tendency towards acidity in the stomach. If you find the pancakes too soft inside, cook them longer or increase the flame slightly. All the best to you!