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Sweet Potato Pancakes

Sweet Potato Pancakes

A healthy breakfast best saved for the weekend when you have the time to make a bit of a mess. Feel free to get creative with your toppings, I like to pair mine with crispy bacon sometimes if I am in the mood for something more savoury.

Pancake mixture
1 1/2 cups mashed sweet potato (leftover mash works well)
2 eggs
pinch of salt
1tsp nutmeg
1tsp ground cinnamon  

Toping (optional - get creative)
crushed pistachio nuts
pomegranates
organic maple syrup

Cooking
coconut oil

Combine the pancake mixture, mixing until smooth. Heat a frying pan with coconut oil. Using a tablespoon, heap a spoonful of the mixture onto the pan. Leave to cook for 3 minutes. Use a spatular to carefully flip the pancake, cooking the other side for a further 2-3 minutes (I normally start with one at a time until I've mastered the flip). Repeat this with the rest of your mixture. 


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