Kumara pancakes with maple yoghurt

Up your veg intake at breakfast or dessert!

  • 1 hr 30 mins cooking
  • Serves 6, Makes 24 pancakes
  • Print
Add a touch of sweetness and vegie goodness to your pancakes with our kumara pancakes and top with blueberries and maple yoghurt for ideal dessert.
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  • 2 small kumara (500g), unpeeled
  • 1 egg, beaten lightly
  • ¾ cup (180ml) milk
  • ¾ cup (200g) greek-style yoghurt
  • 1 tablespoon honey
  • ½ teaspoon vanilla bean paste
  • 1¼ cups (200g) wholemeal self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon allspice
  • ¼ teaspoon sea salt
  • ¼ cup (60ml) rice bran oil
  • ⅓ cup (80ml) pure maple syrup
  • 125 grams fresh blueberries
Maple yoghurt
  • ½ cup (140g) greek-style yoghurt
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla bean paste


  • 1
    Preheat oven to 200°C.
  • 2
    Place kumara on an oiled oven tray. Bake for 1 hour or until tender. When cool enough to handle, cut kumara in half lengthways, then scoop out the flesh. Reserve skins for another use (see waste not). You will need 1 cup (275g) cooked kumara.
  • 3
    Place kumara flesh in a food processor with egg, milk, yoghurt, honey, vanilla, flour, bicarbonate soda, allspice and salt; pulse until just combined.
  • 4
    Heat 1 tablespoon of the oil in a large frying pan over low heat. In batches, spoon 2-tablespoons of batter for each pancake into pan; cook for 2 minutes or until bubbles appear on the surface. Turn; cook for a further 1 minute or until cooked through. Remove from pan. Repeat with remaining oil and batter to make a total of 24 pancakes.
  • 5
    Make maple yoghurt. Combine ingredients in a small bowl.
  • 6
    Serve pancakes with maple yoghurt, syrup and blueberries.


Cut kumara skin into thick strips; bake in a hot oven until crisp. Sprinkle with salt flakes, serve as chips.

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