This monolithic pile of pancakes is a fabulous but unusual combo of pumpkin and apple with spices. The inspiration for these babies came from a blog I follow, *Bitch Cakes*: A Neurotic Glamour Girl's Weight Watchers Experience and Fitness Adventures. Bitch Cakes eats these pancakes for breakfast every Saturday and Sunday morning. She posted the recipe on this blog. But for the life of me, I cannot find the recipe link again!
The original recipe is a vegan one and is made using a pre-mixed pancake product and tinned pumpkin. Being vegan, there were no eggs. And as these ingredients are not all available in the supermarkets here in Newcastle, I sort of adapted it to:
Sweet Potato & Apple Pancakes
½ cup plain flour
½ cup wholemeal spelt flour
1/3 cup oat bran
2 tsp baking powder
1 tsp baking soda
½ tsp each of cinnamon, nutmeg, Allspice
1 cup mashed sweet potato
1/3 cup apple puree (apple snack packy thing)
About 1 cup milk (or soy milk) – add a bit at a time until desired consistency
- I cubed fresh sweet potato and nuked it first, then mashed it with a fork and a bit of milk to make it nice and tulupsty (see here for previous blog and definition of this word).
- Then, with great care and precision, I chucked all the ingredients in a bowl and mixed the suckers up thoroughly. I added the soy milk last, so I could control the consistency as I liked it.
- Dob a bit of butter in a heated non-stick frypan, pour in about half a cup of the mixture to make each pancake. Cook each side of the pancake. Makes 6 in total. (2 pancakes = 1 serve)
- Top with maple syrup, fresh fruit and a dollop of yoghurt on top.
I’m always on the hunt for new and interesting breakfast ideas that are not full of sugar and/or crappy carbs. So if you have any good recipes, let me know please.