Try this Sweet Potato Pancakes recipe, or contribute your own.
Suggest a better description1. Boil some water in a pan.
2. Peel the sweet potatoes and cut in small dice. Cook in boiling water for 10 mins until soft. Drain well and purée.
3. In the bowl of a food processor sieve the plain flour.
4. Blend in melted butter and sweet potato purée.
5. Gradually whisk the soy milk in. Beat until you have a smooth paste. Mix oil in.
6. Leave the batter to rest for at least 30 mins.
7. Heat the pancake pan over a moderate to high heat. Grease well with some dairy-free butter smeared on some kitchen paper. When the pan is hot, ladle some batter into it. Try to get the batter to cover all the surface of the pan in an even and thin layer by tilting the pan.
8. When the pancake is cooked underneath, it should slide easily in the pan. You can then flip it over to cook the other side.
9. You can keep cooked pancakes warm covered in foil in the oven while you are cooking the rest of the batter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 436 | ||
Calories from Fat: 146 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 147.4mg | 5 % | |
Potassium 444.5mg | 12 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 57.6g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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