Buckwheat Sweet Potato Pancakes

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Buckwheat Sweet Potato Pancakes are 3 ingredients (excluding water) delicious, Gluten free pancakes made without any leavening agent, that is it does not have any baking powder or baking soda. They are perfect for breakfast or lunch.

These Pancakes use boiled and mashed Sweet potato and gluten free Buckwheat flour. For flavouring I have added Cinnamon and they are shallow fried in Ghee or Clarified Butter. To make it Vegan and dairy free one can use coconut oil or any vegetable oil of choice. 

I love to add veggies and fruits in my pancakes and rotis. I already have a recipe with Whole Wheat Sweet Potato Pancakes on my blog. However I wanted to make a Farali or Vrat food, where wheat is prohibited, so I could not make the whole wheat pancake.

Buckwheat Flour

I decided to  give the Buckwheat flour a try. I have detailed more about this gluten free Buckwheat flour in my Farali Kuttu ki Khichdi recipe on my blog. Another Pancake which I often make using Buckwheat is this, Buckwheat Groats Pancake.

I always make this Farali Kuttu aur Dhaniya Panjiri for Janmasthami. Though you can make this anytime as it is considered to be healthy. Kuttu aka buckwheat flour and Dhaniya, i.e. coriander seeds powder is roasted in ghee along with some nuts and seeds, to make it a power packed snack.

Sweet Potato

Sweet potatoes are generally consumed during fasting to give the necessary energy and carbs. They are starchy and nutrient dense root vegetables. I like to make this Sweet Potato Bread and this healthy Horse Gram and Sweet Potato Patties from these root vegetable.

Coming back to the recipe, since Sweet potatoes are already sweet, I have not added any sugar in these pancakes.I have even not added any salt in this, as It was my no salt day and I did not feel it. Ghee gives it a nutty salty flavour. But if you want you can add sendha namak or salt of your choice.

These pancakes can be cooked either thin like crepes or a bit thick like American pancakes. The choice is yours. I enjoyed it with a drizzle of maple syrup.

Theme

So why I am talking of pancakes today is that our Shhh Cooking Secretly Challenge group has now completed all the Indian States and now we have started a new challenge where every member would give a theme.

So this month the pancake theme was suggested by Archana from The Mad Scientists Kitchen. She wanted us to make some different pancakes. She has a wonderful blog and has few special Goan recipes on her blog. I have to try her Alle Belle (Goan Coconut and Palm Jaggery Pancakes) 

Though my Initial shortlisted pancake was very different, I could not source the ingredients and hence asked Rafeeda my partner for this challenge to change the ingredients. She was so accommodating and accepted my request. So she gave me Flour and Cinnamon and I made this .

And did I tell you Rafeeda has a wonderful blog called The Big Sweet Tooth and I love her delicious bakes. She has a special section for Malabar Recipes and I have to try her Kai Pathiri|Orotti (Malabar Rice Pancakes). I gave her apple and Cinnamon and she made this delicious Oats Apple Cinnamon Pancakes. 

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Here goes the recipe of Buckwheat Sweet Potato Pancakes

Ingredients

• Approximately 40 grams – 1 Cup Boiled and Mashed Sweet Potato
• 1 Cup Buckwheat Flour
• 1 teaspoon Cinnamon Powder
• 1.5 cups Water or as required (One can use milk too)
• 1 teaspoon salt (Optional – I have not added)
• Ghee/Butter/oil for shallow frying

Preparation

• Peel and mash the boiled sweet potato evenly.

• Add in the Buckwheat flour, cinnamon and give it a quick mix.

• Add water slowly to make a lump free batter. Do not add all water in one go or else you will have a hard time mixing it.
• Consistency of the batter should be as seen in the below video.

• Let the batter rest for 5-10 minutes.
• Heat a pan on medium heat. Add ½ a teaspoon of ghee. 
• Once hot, take a 2-3 tablespoon of batter and pour it on the hot pan.

• It will take the shape. If you want it thin, start to make a dosa/crepe moving in a circle in clockwise direction.
• Let this cook for 2-3 minutes. After 2-3 minutes it will start leaving the edges.

• Flip and cook on the other side.

• Once done serve it with a drizzle of maple syrup or honey

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• One can add salt if required.
• Instead of Buckwheat Flour whole wheat flour or plain flour can be used
• To make it Vegan use oil.
• One can make the batter the night before and keep it refrigerated.
• Any leftover batter can also be kept in the fridge.
• The batter stays good for 2-3 days when refrigerated.

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