Vegan sweet potato crumpets

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

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

Cooking Instructions

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