I made these on a whim last week based on what I had on-hand – they turned out so delicious I ended up making them twice in a row, and plan to make them again this week 🙂
The salad is something I make often depending on seasonal greens Рthe one in this photo is m̢che and thinly sliced carrot in a dressing of olive oil, apple cider vinegar, honey, mustard, lime, salt and pepper. I usually top salads with toasted sunflower or pumpkin seeds.
Check my curated Amazon storefront for kitchen staples and ingredients, like non-toxic cookware and organic pantry items (I receive a small commission).
My favorite Ayurvedic spices and curry mixes can be found on Chandika or Divya’s.
Measurements for this pancake recipe are estimates; spices / ingredients can be adjusted as needed.
Makes about 5-6 small-medium cakes.
Gluten-free / can be made dairy free.
Ingredients
- 1/2-1 cup steamed sweet potato, cooled
- 1/2-1 cup milk of choice, adjusted as needed for batter consistency
- 1 large egg or 2 small eggs (swap chia or flax egg, or other egg substitute of choice)
- 1/4-1/3 cup buckwheat flour
- 1/4 tsp curry spices
- 1/8 tsp turmeric
- dash of sea salt and pepper
- ghee and / or coconut oil for frying
Topping ideas: yogurt, toasted nuts or seeds, tahini honey dressing, lime, chives
Instructions
- Blend all ingredients until smooth – adjust liquid as needed to achieve desired batter consistency.
- Pan fry in ghee and / or coconut oil (I used both) – about 3 minutes each side or until golden brown.
- Serve warm with toppings of choice.
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