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Versatile Sweet Potato Pancakes

Milk Free and Extremely Simple
4 from 1 vote
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Course Breakfast, Dessert, Main Course, Side Dish
Servings 4 people

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
We love them both ways.
These pancakes are fantastic both as a sweet and savoury dish, depending on the toppings you choose.
We love our pancakes sweet with:
  • 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
and savoury with:
  • 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
And the list goes on. Pancakes are truly versatile. 
(The recipes are to follow.)
These pancakes last well covered at room temperature from lunch to dinner, so you might consider doubling the batch.
Keyword easyrecipe, milk free, pancake day, pancakes, sweet potato