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.
Sweet Potato Pancakes
300 grams (10.5 oz) cooked sweet potato flesh*
coconut oil for cooking
*I roast the purple skinned white flesh sweet potatoes for this recipe. I typically bake them the night before and I make sure they are really well cooked to ensure a smooth and sweet pancake batter.
Place the potatoes and eggs into your blender or food processor. Quickly pulse until the mixture is smooth and well combined.
Heat your fry pan to medium heat. Melt your oil. Turn the fry pan to medium – low heat. Spoon small amounts of your mixture into the pan. I keep mine small so that they are easy to turn and easy for little fingers to eat. I cook mine for around 5 – 7 minutes on the first side. Gently turn and cook for approximately 4 minutes or until they look lovely! Enjoy!