Sweet potato pancakes are my favorite post work-out dish. The preparation is quick, easy and you just need a few ingredients. Plus: The vegan sweet potato pancakes taste delicious with steamed veggies, legumes, hummus, lentil spread or a seasonal salads. They are naturally sweet and develop a nice caramel taste during frying. And: Sweet potatoes are an important source of vitamin A, vitamin B1 and beta-carotine.
Peel the sweet potato with a vegetable peeler and grate it. Add salt to the potato and start pressing the water out. The dough should be sticky and compact. If you want it to be stickier, add small amounts of flour. Wheat flour, soy flour or chickpea flour do the job. Season the dough and heat up the oil in a big, coated pan. Pour the batter into the pan and flatten it with a spoon. Wait until the edges are golden brown. That takes about five minutes. Turn the pancake and fry the other side for another five minutes.
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.