Buckwheat Sweet Potato Pancakes
Buckwheat Sweet Potato Pancakes are 3 ingredients Gluten-Free farali pancakes made without any leavening agent and are perfect for breakfast or lunch.
Servings: 6 Pancakes
Ingredients
- 1 Cup Sweet Potato Boiled and Mashed
- 1 Cup Buckwheat Flour
- 1 teaspoon Cinnamon Powder
- 1.5 cup Water (One can use milk too)
- 1 teaspoon salt (Optional - I have not added)
- Ghee/Butter/oil for shallow frying
Instructions
- Peel and mash the boiled sweet potato evenly.1 Cup Sweet Potato
- Add in the Buckwheat flour, cinnamon and give it a quick mix.1 Cup Buckwheat Flour, 1 teaspoon Cinnamon Powder, 1 teaspoon salt
- 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.1.5 cup Water
- Check my you tube video for consistency of the batter.
- Let the batter rest for 5-10 minutes.
- Heat a pan on medium heat. Add ½ a teaspoon of ghee.Ghee/Butter/oil
- 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.
- One can cover and cook the pancake to speed up the cooking process.
- 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.
