Sweet Potato and Cottage Cheese Pancakes

Recipes from Baking Bright

Ingredients for Sweet Potato & Cottage Cheese Pancakes

  • 250g cooked sweet potato (about 2 medium ones)
  • 60g cottage cheese
  • 1 medium egg
  • 2 egg whites
  • 40g (gluten free) oats
  • 15ml milk (any milk of your choice)
  • oil/coconut oil spray
optional for topping
  • maple syrup
  • bacon
  • yogurt
  • seasonal fruits

makes about 8/9 3″ pancakes

1) In a medium saucepan boil your skinned and cubed sweet potato for about 10/15 mins or until cooked and soft. Drain and leave aside to cool. (You can do this in advance and leave them in the fridge until you are ready to make the pancakes – or use any you have left over from dinner time!)

2) In a nutri bullet or food processor (or with the back of a fork if you have strength and time) chuck in all the ingredients – the sweet potato, cottage cheese, egg, egg whites, oats and milk – and whizz until everything forms a smooth consistency. You may want to do this for a few seconds, then scrap round and mix with a spoon, then whizz again. If it is a little thick add a splash more milk (although this is meant to be a thick batter)

3) Heat a large frying pan on a medium-high heat and coat the pan with the coconut oil/sunflower oil spray. Once the pan is hot, pour a ladle sized amount of the batter into the pan (making the best pancake shape you can – you shouldn’t need to do more than slowly pour it from a few cm above the pan and it’ll naturally form a circle shape). Let this fry for about 20/25 seconds. You know when to flip it over when you see little bubbles forming on top – keep your eye on them, they don’t take long! Flip over, spray lightly with oil again and repeat. You might be able to get 2 going at the same time, depending on the size of your pan.

4) Repeat until you have no more batter and serve. I love them warm, drizzled with maple syrup and bacon, but if you can’t finish them, pop them in an airtight container for a little protein snack for later in the day.