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Sweet potato pikelets

Serves: 4-6
Prep: 10
Cook: 10

    Slightly spiced and perfectly fluffy, these wholesome pikelets are a nutritious treat at home or on the go.

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    Healthy Harold and his friends at Life Ed are on the lookout for Australia's Healthier Lunchboxes. Are you up to the challenge? It's easy to enter - simply upload a photo of your child’s yummy, healthy lunchbox for an opportunity to WIN a $600 Woolworths e-Gift card. And this year your child’s school can participate too. Visit lifeed.org.au to enter.

    Ingredients

    • 3 Weet-Bix™, finely crushed
    • 1/2 cup wholemeal flour
    • 2 tsp baking powder
    • 1/4 tsp ground cinnamon
    • 1 cup mashed or pureed sweet potato
    • 2 eggs
    • 1 cup So Good™ milk

    Method

    1. Step 1

      In a large bowl, whisk together mashed sweet potato, eggs, and So Good milk. Add Weet-Bix, flour, baking powder, and cinnamon, and stir well to combine. Set aside for 5 mins to thicken.

    2. Step 2

      Heat a non-stick pan or griddle to medium, spray or wipe with a small amount of oil. Scoop generous tablespoons of batter onto hot pan, and cook pancakes 2 - 3 mins each side until golden. Repeat to make approximately 24 pikelets.

    3. Step 3

      Serve warm or at room temperature. The pikelets are perfect on their own, with yoghurt and fresh berries, or with hummus and avocado.

    Tips

    • Mash can be made using steamed or roasted sweet potato. Last night’s dinner leftovers are perfect for this recipe.
    • Add an extra tablespoon or two of milk to thin batter if necessary – consistency can depend on the moisture in your sweet potato mash!

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