Recipe: Herby Sweet Potato Pancakes


Pancakes are popular the world over but the problem is they're so often associated with unnecessarily high stacks of dripping in sweet syrup and laden with bacon. You can have savoury pancakes too! We'll show you. This recipe gives you super fresh, herby, sweet potato pancakes that are light and fluffy. Served with this corn relish you'll find them hard to resist.



  • 1 sweet potato
  • 4 tbsp chickpea water
  • 2 tbsp parsley, chopped
  • 2 tbsp coriander, chopped
  • 2 tbsp chives, chopped
  • 150 g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 300 ml milk
  • 1 tbsp rapeseed oil

Corn Relish

  • 2 corn on the cob
  • 4 spring onions
  • 2 tomatoes
  • 1 lime
  • 2 tbsp jarred jalapenoes
Cook the Sweet Potato

Step 1

Cook The Sweet Potato

Prick the sweet potato with a fork and then microwave for 8-10 minutes (800W) to cook right through whilst you make the rest of the pancake batter.

Whip Up the Chickpea Water

Step 2

Whip Up The Chickpea Water

Tip the chickpea water (drained from a tin of chickpeas) into the bowl of the mixer and whip up to stiff peaks on high speed with the whisk attachment… this will take several minutes. Chop the parsley, coriander and chive as finely as possible, removing any of the larger stalks whilst the chickpea water is whisking. Preheat a crepe pan on the hob over a medium heat.

Make Pancake Batter

Step 3

Make Pancake Batter

Transfer the chickpea foam to another bowl for later and weigh the the flours, baking powder, salt into the mixer bowl you’ve just used. Add the herbs, then cut into the cooked sweet potato and scoop out 2 heaped tbsp of the flesh, adding to the flour in the mixing bowl as it whisks and as you slowly add the milk to form a loose batter. Whisk to remove any lumps.

Fold in Aquafaba and Cook

Step 4

Fold In Aquafaba And Cook

Slowly fold in the chickpea foam to create a very airy batter. Drizzle a little rapeseed oil into your preheated crepe pan. Spoon blobs of the batter onto the oiled crepe pan to cook slowly for 2-3 minutes on each side.

Corn Relish

Step 5

Corn Relish

Quarter and deseed the tomato and dice the flesh nice and fine, placing it into a mixing bowl. Cut the corn from the cobs and finely slice the spring onions (including the green tips) and finely dice the jalapenos. Mix them all together with the diced tomato, juice of the lime and season to taste. Stack the pancakes up on a serving platter and scatter over the corn salsa. Serves 4.



OK, I made these today and I have some notes. The batter - turned out very liquidy before the changes I've made. I couldn't even flip the first pancake, so I added about 50 - 70g of flour to the batter, then whisked it with a hand whisker. Then after trying another pancake, I felt like it needed more "lifting", so I added a pinch (about 1/8 of a teaspoon) of baking soda (because I find it efficient for creating bubbles to speed up the flipping process) and *then* I tried this pancake - it was really good, but needed just a little more salt, so I added about 1/4 of a teaspoon plus a half of a teaspoon of smoked paprika (because why not) to round the flavors, and BOOM - every pancake turned out round, fluffy and quite thin. As for the relish, after cutting the corn I tasted it and the flavor was too raw to my taste, so I added all the kernels to the same pan which I fried the pancakes in before and cooked them for a few minutes, until they turned golden. Plus, I used fresh Jalapenos instead of the jarred and mixed in a few drops of Tabasco. The final verdict: It was good. But I don't think it's a mid-week meal as you guys promoted it. Baking a vegetable, then mush it, then taking out the mixer and whip things up+ frying+ cutting a salad - just in order to get 10 thin pancakes with topping - the whole process doesn't justify the end result (no matter how tasty it was - and it was) unless your'e into a long cooking session, in my book.


I made this, and I thought I had completely effed it up. Too many herbs (I was tired, and didn't bother to read the instructions too well before I started), ingredients mixed in a completely random order, and a feeling of "maybe this needs a bit more flour", so I added some more, until I felt like it had a better texture. The first couple of pancakes burned a bit, but we added more oil to the pan, which solved the problem. And they came out great! They taste amazing, and I'm looking forward to eating the left overs for lunch tomorrow. Also for the person asking, yes, the aquafaba can be substituted for eggwhites. I'd go with one or two in this recipe, depending on the size of the eggs.


I tried this, but my pancakes seemed too thick and wouod just burn on the bottom of the pan, where am I going wrong?


can you substitute the chickpea water for egg whites


the "salsa" is more like calabacitas than anything

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