– 1 large sweet potato
– 1 cup self-raising wholegrain flour
– 1/2 – 3/4 cup almond milk
– 1 tsp cinnamon
– sunflower oil
– lemon juice (optional)
1. Microwave: poke the sweet potato all over with a fork, wrap in a damp sheet of kitchen paper and microwave for 4-5 minutes. Turn over and microwave for another 4-5 minutes. You should be left with a soft and squishy potato afterwards.
2. Oven: poke all over with a fork and place the sweet potato on a baking sheet. Bake for 30 minutes, gas mark 6, then turn it over and bake for another 20-30 minutes.
To make the pancakes, cut the baked sweet potato length-wise and scrape out the soft flesh into a large mixing bowl.
Add the flour, milk and cinnamon, and give it a good mix.
Lightly oil the bottom of a frying pan and drop the pancake mix in one tablespoon at a time, using the back of the spoon to spread and flatten the pancake. Cook the pancake for about 5 mins on low-medium heat until brown on one side. Flip over and brown the other side.
Serve warm with a little lemon juice drizzled over the top.