Name: Fluffy Sweet Potato Pancakes
Prep time: 20 min
Cook time: 40 min
Total time: 245 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Avocado; 1 piece Lemon; 2 piece Chicken Eggs; 10 gram Nutritional Yeast; 50 gram Cashews (unsalted); 100 gram Fine spelt flour; 3 gram Ground Cinnamon; 10 gram Baking Powder; 160 milliliter Oat milk; 10 milliliter Olive Oil; 160 gram Sweet Potatoes; 7 gram Salt; 5 gram Fresh Mint; 50 gram Plain Tofu; 2 gram Black Pepper

Sweet Potato Pancakes with Avocado Mash and Cashew Cream

Step-by-step method

Let’s cook

At a glance

You're looking at a labor of love here—these fluffy sweet potato pancakes require some prep work, especially soaking cashews and whipping egg whites, but the result is absolutely worth the effort. The key is folding those whipped egg whites gently into the batter and not overmixing, so you get that perfect fluffy and moist texture that makes these pancakes truly special.

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Soak the cashews

Soak the cashews in water for at least 3 hours, or overnight if you have time. If you're short on time, you can cover them with hot water instead.

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50 gram
Cashews (unsalted)
2/8

Bake the sweet potato and blend it

Boil or bake the sweet potato in the oven until soft. You can also submerge it in water and microwave it for 25 minutes. Once it's soft, blend it until you get a smooth purée.

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160 gram
Sweet Potatoes
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Whip the egg whites

Separate the egg yolks from the whites, then whip the whites into stiff peaks.

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2 piece
Chicken Eggs

4/8

Slowly mix in the ingredients

In a bowl, combine the flour, baking powder, salt and cinnamon. Add the egg yolks and warm milk, then stir together.

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100 gram
Fine spelt flour

10 gram
Baking Powder

2 gram
Salt

3 gram
Ground Cinnamon

150 milliliter
Oat milk
5/8

Fold in the purée and gently the egg whites

Add the sweet potato purée. Then gently fold in the whipped egg whites. Don't overmix the batter, so it stays light and fluffy. Brush a hot pan with oil and fry the pancakes.
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Mash the avocado

Mash the avocado with a fork or blender to your preferred consistency, along with the herbs, juice and seasoning.

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1 piece
Avocado

3 gram
Fresh Mint

1 piece
Lemon

2 gram
Salt

2 gram
Black Pepper

5 milliliter
Olive Oil
7/8

Make the topping

Blend the cashews with the tofu, nutritional yeast, lemon juice and olive oil. Season with salt to taste. Set a little aside and thin it with plant-based milk, adding a touch of mint, to make a drizzle.

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50 gram
Plain Tofu

10 gram
Nutritional Yeast

5 milliliter
Olive Oil

3 gram
Salt

10 milliliter
Oat milk

2 gram
Fresh Mint
8/8

Serving

Stack the pancakes into a tower - spread each pancake with a layer of cashew cream and avocado mash, then repeat. Finish by drizzling with the dressing and garnishing with herbs.

Step-by-step method

At a glance

Soak the cashews

For this step

Bake the sweet potato and blend it

For this step

Whip the egg whites

For this step

Slowly mix in the ingredients

For this step

Fold in the purée and gently the egg whites

Mash the avocado

For this step

Make the topping

For this step

Serving

Sweet Potato Pancakes with Avocado Mash and Cashew Cream

Ingredients — what you'll need

About this recipe

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