These pancakes are a bit denser than pancakes made with eggs, the sweet potato through the mixture gives them a delicious flavour and lovely rich colour.
I used soy milk but you can use whichever milk you prefer. The quinoa flour can be substituted for chickpea flour if preferred.
Ingredients
100 ml soy milk
25 g plain flour
25 g quinoa flour
50 g sweet potato, peeled, grated
1/4 onion, finely chopped
salt & pepper to season
2 tbsp olive oil
50 g baby spinach
15 g pine nuts
Method
1. In a bowl, add milk, sift both flours into bowl and whisk together until combined. Stir in sweet potato and onion, season with salt & pepper, mix until well combined.
2. Heat 1 tbsp oil in a frying pan over a medium/high heat. Pour 1/2 mixture into pan, spread mixture into a thin layer using the back of a spoon. Cook for 2-3 minutes on both sides. Remove to a plate lined with paper towels, keep warm. Add the other tbsp oil and repeat with remaining mixture.
3. Meanwhile, place spinach in a small pan, add a splash of water, cook until just wilted. Remove and blot dry with paper towels.
4. Return spinach to pan, add pine nuts and heat through. Spoon 1/2 spinach mix onto one half of each pancake, fold over. Serve immediately.
Comments
Post a Comment