Spiced Sweet Potato Blender Pancakes
Serves: about 12 pancakes
  • 1 medium sweet potato
  • coconut oil for roasting sweet potato and frying
  • ¾ cup raw buckwheat groats - soaked in purified water overnight
  • 1 tablespoon sesame tahini or other nut/seed butter
  • 1 cup almond milk or water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking powder
  • pinch of sea salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 cardamom pods - green shells removed (optional)
  • ½ teaspoon ground ginger (optional)
  • 1 tablespoon maple syrup, plus more for serving
  • 1 tablespoon ground flax or chia seeds (optional)
  • 2 tablespoons hemp seeds (optional)
  1. Preheat oven to 400°F (200° C). Prick the sweet potato with a fork several times and place it on a parchment paper-covered baking tray. Roast for 40-50 minutes or until tender throughout. Let cool, then peel. Alternatively, peel the sweet potato and roughly chop it into cubes. Place onto a parchment paper-covered baking tray and roast for 30-40 minutes, until tender. Mash the sweet potato pieces a bit with a fork when you are measuring out 1 cup of the flesh in the next step.
  2. Drain the buckwheat over a colander and rinse very well. Combine it with 1 cup sweet potato flesh, sesame tahini, almond milk/water, apple cider vinegar, baking powder, salt, spices and maple syrup in an upright blender, and blend until smooth. Add flax/chia and hemp seeds, if using, pulse to combine.
  3. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once you've fried up your first batch to keep the pan from smoking.
  4. Enjoy right away with fresh fruit, maple syrup/honey, yogurt and/or cacao nibs. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers.
Recipe by Golubka Kitchen at https://golubkakitchen.com/quick-blender-pancakes-three-ways/