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Vegan sweet potato crumpets

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Vegan sweet potato crumpets

15 minutes

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Vegan sweet potato crumpets

By Megan Lagerwey

Serves Makes 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

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