Sweet Potato Pancakes (Gluten-Free & Vegan!)
Making pancakes for breakfast? Why not turn it into an even healthier breakfast meal with Chinese sweet potato pancakes? This recipe uses sweet potatoes and glutinous rice flour as the base, flavored with a bit of sugar and sesame seeds (white and black).
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 to 4 sweet potatoes (sliced, about 500g)
- 1/2 to 1 cup glutinous rice flour
- 1 tbsp brown sugar
- 1 tbsp white sesame seeds (with some black sesame seeds)
- 1 tbsp plain flour
- Coating (white sesame seeds)
- 1 tbsp cooking oil
Instructions
- 1
Clean the potatoes, peel the skin, and cut it into thin slices. Prepare a steamer and steam the sliced sweet potatoes for about 10 minutes.
- 2
Once the potatoes are soft, mash the steamed potatoes with a fork until smooth.
- 3
Gradually add glutinous rice flour and stir until you form a smooth, non-sticky dough.
- 4
Take a portion of the dough and roll it into a small ball.
- 5
In a bowl, mix brown sugar, white sesame seeds, and flour to create the filling.
- 6
Flatten the dough ball into a circular wrapper and add a spoonful of the brown sugar filling in the center.
- 7
Shape it into a round ball again and flatten it with your hands to create a flat pancake.
- 8
Coat each side of the pancake with white sesame seeds. Gently press the pancake to let the white sesame seeds stick.
- 9
Brush oil on the pan and heat it.
- 10
Fry the sweet potato pancakes on low heat until golden on both sides.