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Blueberry Basil Sweet Potato Pancakes

02/02/2016 By Laura Hemmington 2 Comments

Blueberry Pancakes 2Blueberry Basil Sweet Potato Pancakes. Are you intrigued…?

I do hope so, because they’re delicious, easy to make and bursting with virtue. Bursting.

Pancakes, for me, have always presented a challenge. Not because you can’t make great vegan pancakes (you can), but because I feel the traditional ‘Pancake Day’ pancake deserves to stay right where it is: in the land of lemon and sugar and childhood memory.

Blueberry Pancakes 3So when I was invited by the lovely people over at Seasonal Berries to create an alternative recipe using Chilean Blueberries for Pancake Day, I thought it about time I did just that: create something new.

In full Whole Ingredient style of making something that’s supposed to be sweet actually turn out savoury, I came up with something completely alternative. These pancakes honour my recipe-development rules; they’re vegan, made from whole-food ingredients, as healthy as possible, simple to make and definitely delicious. And they taste of:

  • sweet potato;
  • red onion;
  • pepper;
  • basil; and
  • blueberries, of course!

Blueberry Pancakes 5

Blueberries work really well in savoury recipes – the flavours mixed into the pancake batter make a surprisingly good combination. In fact, blueberry and pepper is such a good match I served this dish with watercress. Delicious.

But aside form the great flavour, what makes these pancakes so special? Well, they’re:

  • full of satisfying savoury goodness;
  • super-easy to make, with no need to whisk;
  • vegan, gluten-free, sugar-free AND oil-free; and
  • perfect for Pancake Day, breakfast, lunch and beyond.

Blueberry Pancakes 4

You don’t even need a frying pan!

The thick batter of puréed sweet potato and gram flour really holds its shape, making this recipe perfect for oven cooking on a silicone mat (or you could just use a pan with a little oil, like a conventional person).

However you cook them, I hope you enjoy something a little different this Pancake Day.

Blueberry Basil Sweet Potato Pancakes
 
Print
Preparation time
15 mins
Cooking time
15 mins
Total time
30 mins
 
Savoury pancakes with a difference! These Blueberry Basil Sweet Potato Pancakes are made with gram flour and baked, so they are not only delicious, but vegan, gluten-free and oil-free too.
Author: The Whole Ingredient
Recipe type: Breakfast & Brunch
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 12
Ingredients
  • For the batter
  • 150g sweet potato (roughly 1 small potato)
  • 100g gram flour
  • 200ml water
  • 1 tsp baking powder
  • For the filling
  • ½ a red onion
  • 50g blueberries
  • 30g fresh basil leaves
  • 1 tbsp lemon juice
  • 1 tsp cayenne pepper
  • Black pepper (be generous)
Method
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Peel and chop the sweet potato and steam, covered, over boiling water until soft - about 10 minutes.
  3. While the sweet potato is cooking, finely chop the onion and the basil leaves.
  4. Once the sweet potato is steamed, place it in a food processor with the rest of the batter ingredients and blitz until you have a smooth and bubbly batter.
  5. Pour the batter into a bowl and stir in the filling ingredients by hand.
  6. Spoon tablespoon amounts of the batter onto a silicone baking mat or lightly oiled tray (or at this point, feel free to cook as regular pancakes).
  7. Cook on the top shelf for 10 minutes, or until the pancakes are lightly browned and cooked.
Notes
The batter can be made in advance and kept in the fridge, even for a few days! This actually helps it to thicken up nicely - just leave out the baking powder until you're ready to cook the pancakes.
If you don't have a food processor, an electric hand blender and/or whisk will work just as well.
Use gluten-free baking powder if necessary.
3.5.3208

**This post was kindly sponsored by Seasonal Berries. The recipe and all content is my own**

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Filed Under: breakfast & brunch Tagged With: blueberries, gluten free, healthy, low fat, nutritious, oil free, pancakes, plant-based, refined sugar-free, superfoods, vegan, vegan pancakes, vegan recipe, wholefoods

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Comments

  1. Cherished By Me says

    08/02/2016 at 12:21 pm

    Oh I have all these ingredients, I think I may have to make these for lunch they look so good.

    Reply
    • Laura, The Whole Ingredient says

      08/02/2016 at 12:46 pm

      Yay, thank you! That’s good to hear – I hope you enjoy them 🙂

      Reply

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