Sweet Potato and Coconut Pancakes

The Quirky Foodster Team

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Servings

Ingredients

Sweet potato, boiled and mashed — 2 cups
Grated fresh coconut — 1 cup
Plain flour — 1 cup
Sugar — 2 tbsp
Baking powder — 1/2 tsp
Water, as needed — 1/2 cup
Coconut oil, for frying — 3 tbsp

Method

In a large bowl, mix the mashed sweet potato with the grated coconut, flour, sugar, and baking powder.
Add water a little at a time until a thick, scoopable batter forms.
Heat coconut oil in a flat pan over medium heat.
Spoon the batter into the pan to form small rounds and flatten slightly with the back of the spoon.
Fry for 3 to 4 minutes per side, until golden brown, then drain on a plate lined with paper towel.

Introduction: Sweet potato, or kumara, grows abundantly across the islands and is often folded into simple pan-fried cakes for a filling morning meal, sweetened lightly with grated coconut.

Cultural Background: Sweet potato, or kumara, grows abundantly across the islands and is often folded into simple pan-fried cakes for a filling morning meal, sweetened lightly with grated coconut.

Tips: Keep the pan at medium heat so the pancakes cook through without the outside browning too quickly.

Variations: Serve with sliced papaya for extra sweetness. This recipe is vegetarian; to make it vegan, replace the batter's binding with an extra tablespoon of mashed sweet potato.

Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a dry pan over low heat for a couple of minutes per side, or in a toaster oven, to keep them crisp.

Nutrition: Approx. per serving: 340 kcal, 5 g protein, 16 g fat, 45 g carbohydrates, 4 g fibre.

FAQs:

Q: Can I make this recipe gluten-free?

A: Yes — substitute the plain flour with a gluten-free all-purpose blend in equal quantity.

Q: What can I use instead of grated fresh coconut?

A: Unsweetened desiccated coconut works well; soak it briefly in a little warm water first to soften it.