Indian-Style Healthy Sweet Potato Pancakes
Easy, healthy sweet potato pancakes with Indian twist — a fibre-rich breakfast or snack made from boiled sweet potato, whole wheat flour and mild spices.
Ingredients
Equipment
Method
- Boil or pressure-cook sweet potato until soft. Peel and mash until smooth; set aside.
- In a bowl, combine mashed sweet potato, whole wheat flour, cinnamon (or cardamom) powder and salt.
- Slowly add milk (or water/plant milk) and mix to form a thick but pourable batter.
- Heat a non-stick tawa or frying pan on medium flame. Lightly grease with a little oil or ghee.
- Pour a ladle (about 1/4 cup) of batter on tawa; spread gently. Cook for 2–3 minutes until edges set and bottom turns golden.
- Flip carefully and cook the other side for 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve warm. You may top with fresh fruit, yogurt or a drizzle of honey for natural sweetness.
Notes
You can add a small banana or a bit of jaggery for natural sweetness. For vegan version, replace milk with plant-milk. Leftover pancakes can be refrigerated in airtight container for 2–3 days and gently reheated.