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Sweet potatoes have certainly made a name for themselves in our kitchens in recent years. Sweet potato fries, baked sweet potato, sweet potato curry, sweet potato chilli – the list goes on. However, my sweet potato creation is not a traditional savoury dish, but rather a sweet one. These sweet potato pancakes are perfect for brunch. Although this recipe takes a little time to prepare, I don't think there's anything better than home-made pancakes on a cold Sunday morning. I serve my sweet potato pancakes with a delicious apple & nut compote. Of course, you can also use other toppings such as fresh fruit, coconut yoghurt or simply maple syrup.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the coconut oil in a pan, briefly sauté the apple. Add the pecan nuts, pumpkin seeds, dates and cinnamon, cook briefly. Pour in the water, cover the compote and simmer for approx. 10 mins., leave to cool.
Peel the sweet potatoes, cut into cubes, place in a pan of boiling salted water, cover and cook for approx. 15 mins. until soft, drain, allow to cool, then puree. Mix the flour with the baking powder, add to the sweet potatoes along with the spices, mix everything together. Combine the maple syrup and mineral water, add to the pan, mix to form a thick batter.
Heat a little coconut oil in a non-stick frying pan, add the batter in spoonsful. Cook the pancakes for 2-3 mins. on each side. Plate up the pancakes, serve with the compote and a little maple syrup.
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