Sweet Potato Pancakes With Spinach Filling And Nutty Sauce

05 November 2017

Sometimes you just want something a little bit sweet for dinner but this also makes for a nice breakfast. This recipe should be enough to serve 4 people and make around 8-10 mini pancakes or 4 large full pancakes

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Ingredients

Pancakes

200ml soya milk

50g plain flour

50h chickpea flor

100g of grated sweet potato

1 small chopped red onion

Sunflower oil

Filling

150g baby spinach

20g dried fruit sliced into small pieces

30g pine nuts

Salt and pepper to taste

1 tablespoon of olive oil

Cashew sauce

2 cups of cashew nuts

1 ΒΌ cup of water

Pinch of salt

Step by Step

Step 1

Place the cashew nuts in a bowl of water and soak for at least two hours. This gives it a better texture, soaking overnight can result in a chunky and watery sauce which you don't want. You can make a large amount of sauce in advance for the week.

Step 2

Whisk the milk and flour together in a bowl. Then stire in the sweet potato and onion before mixing thoroughly.

Step 3

For the filling you need to add the spinach to a saucepan with some water. The aim is to wilt the spinach then squeeze out as much water as possible using kitchen paper.

Step 4

Place the cashews in a food processor with the water and salt then puree it until the mixture is very smooth. Add more water is needed to create a smooth and creamy texture.

Step 5

Heat the sunflower oil in a large fryigng pan then pour some of the pancake mixture into the pan. Fry for 2-3 minutes on each side until brown and crisp. Repeat this step several times to make all of the pancakes.

Step 6

Place the spinach back in the sauce pan with the olive oil, pine nuts and sliced dried fruit. Cook for 2 minutes to heat the mixture through.

Step 7

Place the mixture inside the pancakes then add the nut sauce on top of the closed pancake.

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