When I was growing up my Grandma lived across the road. We would hang out at her place after school and be in and out all weekend. Grandma’s house was full of warmth, love and treats. My favourite one being her irresistible pikelets. My Grandma made everything with love and patience, I am not sure what else went into those pikelets but I believe that is why they tasted so good.
My kids have a version of pikelets or mini pancakes most weekends, they both love them. However these are not of my Grandma’s standard. The recipe below is quick, easy, and keeps everyone happy. These pancakes are perfect for breakfast, lunch, dinner and snacks. My kids will happily eat them without any topping. However, they especially love them with our raspberry jam.
This recipe was inspired by the two ingredient banana and egg pancakes that the girls at my gym were making for breakfast a little while ago. We simply exchanged the banana for our much loved purple skinned sweet potatoes. I have tried these pancakes out on sweet potato naysayers and they loved them! I hope you do to.
Not Quite Grandma’s Pancakes
300 grams (10.5 oz) sweet potato flesh*
A generous amount of butter or coconut oil to cook them in.
*I typically roast a purple skinned, white flesh sweet potato the night before, I then eat the skin and keep the flesh for our pancakes. You need to ensure the potato is really well roasted, otherwise your mixture will not be smooth and your results will not be quite right.
Place the ingredients into your blender in the order listed above. Quickly pulse until the mixture is smooth and well combined.
Heat your fry pan to medium heat. Melt your butter / oil. Turn the fry pan to medium – low heat. Pour in generous dessert spoons of your pancake mixture. I cook mine for around seven minutes on the first side. Gently turn and cook for approximately 4 minutes or until they look lovely! Enjoy!
These are also lovely with this caramel sauce.