Deliciously Ella, a food blog started by London’s Ella Woodward, is one of our favorite destinations when we’re in need of healthy cooking inspiration. All of Ella’s recipes focus on using whole foods and plant based ingredients, without sacrificing flavor (or happiness). We about fell out of our chairs when we first tried her Sweet Potato Brownies, so we were interested to hear that in her new cookbook, also titled Deliciously Ella, Ella works her magic with sweet potatoes again–this time in a pancake recipe. We love breakfast, we love Deliciously Ella, and now we love sweet potatoes. Pancakes for the table!
These sweet potato pancakes contain only five ingredients—all of which are great for you. Sweet potato holds the pancakes together, while also adding a great flavor. I love serving these with my Strawberry Jam, a little Apple Purée and some fresh fruit.
Makes 12 pancakes
1 small sweet potato (about 7 ounces)
¾ cup plus 2 tablespoons oat milk
1¼ cups brown rice flour (about 7 ounces)
2 tablespoons honey
1 teaspoon ground cinnamon
coconut oil, for greasing
Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces.
Either steam or boil the sweet potato pieces for about 10 minutes, until they’re really soft.
Then place them into a blender with the oat milk, flour, honey and cinnamon and blend for 30 seconds or so until the mix is totally smooth.
Place a nonstick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about 2 tablespoons of batter in it.
Use a spoon to shape the batter into a circle and then allow it to cook for 2–3 minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
Continue until you’ve used up all the batter.
*Top tip: Make sure that you cook the first side for long enough. It’s tough to be patient, but if you’re not, they won’t flip properly.
Follow Ella on Instagram.
Illustration by Kate Sexton
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