All hail Friday the start of the weekend. I almost forgot what it feels like to wake up past 8am. I know I know, you working class people are going “Oh the perks of being in university”. Well not for long though, I’m out of here soon and I now qualify as what most people will call a “Job Seeker”. I mean, that’s the natural step to take after an eternity of education but I’m still weighing all my options, which is proving to be way harder than I expected. More and more I’m faced with making choices that could affect my entire future. It’s me making them, I have to shoulder all the consequences that comes with them and trust me it is NOT fun. Cheers to growing up though. (If you missed the sarcasm, let me state it point blank I was being sarcastic). Things used to be so much easier when your parents would just dictate every move you made (Hi Daddy), but you know what? I shall not dwell on the past; instead I will try to embrace the future for the boundless possibilities it holds. Speaking of possibilities, how could you possibly not try this recipe? Sweet potato and herbs in a pancake! Damn, you’ve got to take a deep breath and thank God. Alhamdulillah.
These pancakes are deliciously delicate; you won’t even realize when you’ve gobbled them all up. The chives in the batter really give it an intense almost oniony flavour that pairs so well with the sweet sugary potatoes. The best part as always is that they are healthy, if you’re new to this scene and don’t know about super foods? Know that sweet potatoes are one of them, they are packed with vitamin A, vitamin C, potassium and calcium which your skin and metabolism will thank you for. I took the savoury route and topped mine with an egg, sautéed spinach and tomatoes. You could also opt for sweeter toppings like maple syrup, fresh berries and yogurt. It tastes great either way.
Are you curious about the texture of these? They feel just like banana pancake if you’ve ever had one. As always try it out and share! I love getting feedback so a comment is always appreciated! I hope you enjoy.
Ps. I photography my food in the way that it looks that best way possible but that doesn’t mean its on serving size! This recipe is enough to feed three grown adults so please eat in moderation.
Ps. Ps. If you’d like the recipe for a banana pancake, leave a comment below.
1 cup whole meal flour
¾ teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon of chives (dry) *Triple the quantity if you’re using fresh.
A pinch of nutmeg
A pinch of cinnamon
1 cup of cooked and pureed sweet potatoes
1 large egg
1 cup of plant milk (I used soy)
2 tablespoons maple syrup
Coconut oil (For frying)
Sift all the dry ingredients together in a large bowl. Mix the egg, sweet potato puree, milk and maple syrup in a separate bowl and slowly stir into the dry ingredients. Mix till a smooth consistency is achieved and set aside. Heat a nonstick skillet and grease lightly with some coconut oil. Cook on medium to low heat to ensure that the pancake is cooked through. Serve and enjoy.