Sweet Potato Pikelets
Sweet Potato Pikelets
- Preparation time 30 mins
- Serves 3 people
- Download as PDF
- Publication
- Categories
Ingredients
- ¾ cup mashed sweet potato
- 2 eggs
- ¾ cup buckwheat flour (105 grams)
- 1 and ½ tsp baking powder
- Pinch salt
- 1/3 cup milk of choice
- Olive oil or coconut oil for cooking
Method
- If you don’t have any prepared, steam cubes of sweet potato, allow to cool and mash roughly with a fork.
- Place sweet potato, eggs, flour, baking powder, salt and milk in a food processor or blender. Process to combine into a thick, smooth batter. The batter should be very thick, so it holds together well in the pan when cooking.
- Add a teaspoon of oil to a non-stick pan and heat to a low-moderate heat (not too hot or the pikelets will burn). Scoop in about 2 tablespoons of the batter and spread to form a small pikelet just under 1cm thick. Cook for 2 minutes and then flip and cook for another minute, or until golden brown on both sides.
- Repeat with remaining batter.
- Serve warm or cold with toppings of choice.
Notes
- For dairy and nut free pikelets, use coconut or rice milk.
- If you are going to eat these pikelets sweet, add a teaspoon of cinnamon to the batter before blending.
- These pikelets keep well in the fridge for around 4 days. Store in an airtight container. They can also be frozen and then defrosted in the oven.
- Topping suggestions: for savoury pikelets, try hummus, smashed avocado, sliced veggies and boiled eggs. Sweet pikelets work well with fruit, yoghurt and maple syrup or honey. Peanut butter (or tahini for nut-free) and jam also makes a great topping when they are cold and going into the lunchbox.
Nutritional Information
- Serving size 146g
- Energy 1040kJ 249kcal
- Protein 11g
- Total fat 7.1g
- Saturated fat 2.2g
- Carbs (total) 36.5g
- Carbs (sugar) 6.1g
- Sodium 400mg
- Fibre 4.7g
All nutrition values are per serve.