Sweetpotato Shredded Pancakes
Prep time
approx. 40 minutes
Our Shredded Sweetpotato Pancakes are a deliciously sweet breakfast or brunch recipe that highlights the natural sweetness of sweetpotatoes. The sweetpotatoes are blended into the batter to create soft, fluffy pancakes. Lightly spiced and cooked until golden, they make a comforting start to the day. Best of all, starting your day with sweetpotatoes will keep you feeling fuller for longer. Served with fresh berries and a drizzle of syrup, these pancakes are perfect for a relaxed weekend breakfast or special brunch.
Serving
For the pancake batter
- 100 g sweetpotatoes, peeled and grated finely
- 4 medium eggs, separated
- 150 ml heavy cream (for mixing with yolks)
- 1 tsp cinnamon
- 100 g all-purpose flour
- pinch of salt
- 80 g cane sugar
For cooking and garnish
- 2 to 4 tbsp oil, for frying
- 100 ml heavy cream (remaining, for whipping)
- 2 tbsp powdered sugar, for dusting
- 150 g blueberries, for garnish
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 570kcals
Fat: 33g
Carbohydrates: 54g
Protein: 12g
Directions
Step 1
In a bowl, whisk together 150 ml heavy cream, egg yolks, and cinnamon. Stir in the grated sweetpotatoes and fold in the flour.
Step 2
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the cane sugar.
Step 3
Fold half of the egg whites into the sweetpotato batter, then gently fold in the rest to keep it airy.
Step 4
Heat oil in a non-stick oven-safe pan over low heat. Pour in the batter and cook for 1–2 minutes until thickened underneath.
Step 5
Flip the pancake and use a fork to shred it into bite-size pieces. Transfer the pan to an oven preheated to 175°C (150°C convection) and bake for 8–10 minutes.
Step 6
Whip the remaining 100 ml heavy cream until soft peaks form.
Step 7
Arrange the shredded pancake pieces on a plate. Dust with powdered sugar, garnish with blueberries and whipped cream, and serve immediately.
