Not only do sweet potatoes taste great they are full of antioxidants too! Anthocyanins give the sweet potatoes their lovely rich purple colour and have antioxidant and anti-inflammatory properties. Sweet potatoes are also high in fibre which helps control your blood sugar levels.
I made one large pancake with the batter which was a bit hard to flip - had to use two spatulas. If you only have one spatula, then I would advise you to stick to smaller pancakes.
Sweet Potato Pancake with Sauteed Mushrooms
Ingredients
Pancake:
- 1/3 cup oat flour
- 1/4 tsp baking powder
- 1/2 cup steamed sweet potato
- 1/3 cup milk
- 1 egg
Balsamic mushrooms:
- 5 medium/large button mushrooms (diced)
- 1 tbs balsamic vinegar
- 1 clove garlic (minced)
- 1/4 tsp dried thyme
- salt and pepper to taste
- Fresh parsley to garnish
Pancake:
1. Mash up the steamed potato in a bowl - try to remove as many lumps as possible, but small lumps are ok
2. Stir in the milk
3. In a food processor, blend the rolled oats and baking powder until the oats become a fine flour
4. Mix the oat flour in with the sweet potato and milk
5. Add the egg to the batter
6. Mix until well combined
7. Heat a small amount of oil in a non-stick pan on medium heat
8. When the pan is hot, pour in the batter - all in one go or making small rounds
9. Flip the pancake when bubbles appear and the edge has set and cook for another 1-2 minutes
Mushrooms:
1. Whilst the pancake is cooking, heat a small amount of oil in another pan on medium heat.
2. Add the minced garlic until they become aromatic
3. Add the mushrooms and thyme and balsamic vinegar and reduce the heat to medium-low
4. Cook the mushrooms until the balsamic vinegar has reduced to half and season with salt and pepper
5. Serve on top of the pancake and garnish with fresh parsley
