Vegan sweet potato crumpets
Makes 8
Easy
10 minutes
15 minutes
“Ah, the humble sweet potato. Who would’ve thought it could be used to make a scrumptious crumpet? These plant-based crumpets are an easy alternative to traditional crumpets, which is why they’re a standard Saturday morning breakfast in my home.”
Ingredients
Method
- 1 medium Kara orange sweet potato (220 g))
- ½ cup plant milk of choice
- 1 t maple syrup
- ½ t vanilla extract
- ½ t ground cinnamon
- 120 g flour
- coconut oil, for frying
Method
Ingredients
1. Preheat the oven to 180°C. Roast the sweet potato for 30–45 minutes, or until soft. Allow to cool.
2. Blend all the ingredients except the flour until smooth. Pour the mixture into a mixing bowl and slowly fold in the flour.
3. Drizzle a touch of coconut oil into a pan (you really don’t want a lot here). Dollop the mixture into the pan and spread to your desired size. Only turn once you can see or feel the bottom turn thick and solid.
Cook’s note: These are best served with your nut butter of choice, berries and banana, or even your favourite vegan ice cream.
Find more flapjack recipes here.
Photograph: Toby Murphy
Styling: Khanya Mzongwana
Comments