Recipes and Cooking

Sweet Potato Pikelets

Monique Cormack Sweet Potato Pikelets 1 Preparation time 30 mins Serves 3 people


  • 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


  1. If you don’t have any prepared, steam cubes of sweet potato, allow to cool and mash roughly with a fork.
  2. 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.
  3. 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.
  4. Repeat with remaining batter.
  5. Serve warm or cold with toppings of choice.


  • 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.