Herby Sweet Potato Pancakes Recipe With Corn Salsa. #spon

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients, while oat flour can be a cost-effective gluten-free option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories, while plain yogurt is a budget-friendly alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option, while margarine is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs can be healthier due to lower moisture content, while frozen herbs are often more affordable and last longer.

Prick sweet potatoes and microwave for 8-10 minutes until cooked.

Remove sweet potatoes from the microwave, let cool, and scoop out the flesh.

In a stand mixer, whisk 4 tablespoons of chickpea water until it triples in volume and forms soft peaks.

Chop fresh herbs (chives, parsley, coriander) finely.

In a mixing bowl, combine flour, a pinch of baking powder, salt, and black pepper.

Add the sweet potato flesh and milk to the dry ingredients, mixing until smooth and lump-free.

Fold the whipped chickpea water into the pancake batter to keep it light and fluffy.

Preheat a non-stick crepe pan over medium heat and drizzle with olive oil.

Spoon blobs of pancake batter into the pan, cooking for about 1-2 minutes on each side until golden brown and bubbles form on top.

Prepare a fresh corn salsa by stripping corn, slicing spring onions, dicing tomatoes, and adding lime juice and jalapenos.

Stack pancakes and scatter corn salsa in between layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens