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.
1 1/2 cups mashed sweet potato (leftover mash works well)
pinch of salt
1tsp ground cinnamon
Toping (optional - get creative)
crushed pistachio nuts
organic maple syrup
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.