I’ve used all the imaginable veggies in my pancake recipes – carrots (plain and colourful), summer squash, butternut squash, parsnip, beetroot, and purple yams; in raw, baked, powdered and grated form.

I usually soak my groats before using in recipes this time being an exception though as I just forgot to do that. Well, it happens! However, it worked out really well, I just needed to add a bit more liquid. Of course, it is healthier to soak them, so you are most welcome to go through with it. See under tips about how much less milk you need to use in case you decide to soak the groats first.I can honestly say that those sweet potato pancakes are beyond amazing – hearty, soft and moist with chocolaty flavour

Benefits of Sweet Potato

• Good source of bioavailable beta-carotene
• Anti-inflammatory properties
• Potential improvement of blood-sugar regulation in spite of their glycemic index (GI) rating of medium.
• Excellent source of vitamin A
• Very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6
• Good source of biotin, potassium, fibre, vitamins B3, B1 and B2; and phosphorus.

Selecting and Storing Sweet Potatoes

• Choose sweet potatoes that aren’t soft and that are without any cracks, bruises or soft spots. Since cold temperature changes their taste, avoid those that are placed in the refrigerated section.
• Store sweet potatoes in a cool (ideally not above 60°F /15°C), dark and well-ventilated place, where they will stay fresh for up to ten days. Yet since most people don’t have such conditions, it’s suggested to keep them loose (not in a plastic bag, but in a brown paper bag with multiple air holes) Avoid sources of excess heat (like the stove).

Chocolaty Sweet Potato Pancakes

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

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Ingredients

• 150g (5.3oz) raw buckwheat groats, rinsed and drained
• 100g (3.5oz) gluten-free jumbo oats
• 650g (23oz) naturally sweet plant-based milk (oat or brown rice)
• 2 tbsps. carob powder
• 1 tbsp. raw cacao powder
• 2 tbsps. ground flax seeds
• ½ tsp. Himalayan salt
• 40g (1.4oz) raw sweet potato to blend into batter
• 1 cup (95g, 3.3oz) finely grated raw sweet potato (add later)

Instructions

1. Rinse and drain buckwheat groats thoroughly.

2. Add the rinsed groats along with other
ingredients (except grated sweet potato) into blender and blend until
smooth and homogeneous batter forms.

3. Mix in (don’t blend) the grated sweet potato.

4. Take a good quality non-toxic non-stick pan. Add
a few drops of oil onto the pan and swipe it off with folded kitchen
paper. Let all the oil absorb into the paper and use it to swipe the pan
clean between pancakes.

5. Put a ladleful of batter onto the pan and even
it out with a spoon/ladle or by shaking and/or tilting the pan to get
the exact shape of your pan bottom. The frying time greatly depends on
your stove. I flip it around when it is almost dry on top and also check
the colour of the bottom side.

Notes

• Unsweetened applesauce goes very well with those pancakes.
• They are also excellent with my chocolate sauce (see recipe below).
• You can substitute jumbo oats with gluten-free oat flour, also 100 grams.
• The pancakes are also very tasty just plain.
• If you prefer to soak (6-8 hours) the groats first, add 100 grams LESS milk to the batter.
• Should you have any leftovers, store them in a sealed container in
  fridge and heat them up in the oven whenever needed (5 min, 175°C or
  350°F). They’ll be crispy outside and soft inside.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 83Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 104mgCarbohydrates 14gFiber 2gSugar 2gProtein 3g