You know when you meet a girl who is, like, really pretty…but she’s so laid back and casual and lovely you’re not sure if she know what a stunner she is? Yeah. That’s how we felt when we met Ella last year without having even glanced at her blog. “You’re so photogenic!” we crooned as we took Instagram photos over coffee. Little did we know, she’d heard it once before (about a million times over) as the star of her own wellness journey turned blog turned mini-empire, Deliciously Ella.  

The incredible popularity of her U.K.-based blog and now cookbook (it goes on sale in the U.S. starting today!) has everything to do with Ella herself and the casual loveliness with which she shares her health journey with those who follow her. The new plant-based cookbook, Deliciously Ella is everything her cult following has been waiting for. Cover-to-cover, the book is filled with clean, gluten-free, plant-based recipes that leave little to be desired. These gluten-free sweet potato pancakes are one quintessential example from within its pages.

Try these pancakes, then every last one of the recipes within the new book’s pages. We’re giving away one signed copy of the new U.S. edition of Deliciously Ella that hit shelves just yesterday! Here’s Ella…

These sweet potato pancakes contain only five ingredients – all of which are great for you. Sweet potato holds the pancakes together, while also adding a great flavor. I love serving these with my Strawberry Jam, a little Apple Purée (both recipes also in the book!) and some fresh fruit. Tip before you start: Make sure to cook the first side for long enough. It’s tough to be patient, but if you’re not, they won’t flip properly.

Makes 12 pancakes


1 small sweet potato (about 7 oz)
¾ cup plus 2 Tbsp oat milk
1¼ cups brown rice flour (about 7 oz)
2 Tbsp honey
1 tsp ground cinnamon
coconut oil, for greasing


Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces.

Either steam or boil the sweet potato pieces for about 10 minutes, until they’re really soft.

Then place them into a blender with the oat milk, flour, honey and cinnamon and blend for 30 seconds or so until the mix is totally smooth.

Place a nonstick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about 2 tablespoons of batter in it.

Use a spoon to shape the batter into a circle and then allow it to cook for 2–3 minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.

Continue until you’ve used up all the batter.

Excerpted from Deliciously Ella by Ella Woodward. Copyright © 2015 by Ella Woodward. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.

Win A Copy Of The Deliciously Ella Cookbook!
Drooling over a signed copy of Deliciously Ella for your own culinary adventures? Simply sign up for our weekly TCM Newsletter, then leave a comment below letting us know you did and why you want to win. Open to U.S. readers only. Giveaway closes Monday, March 9 at 5pm PST. Good luck, readers!

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