Sweet Potato Pancakes
Serves: 4
Prep: 5 mins
Cook: 10 mins
Ingredients
1 3/4 cups (435ml) almond milk
1 egg
1 ripe banana, coarsely chopped
3 oz. (85g) spinach
2 cups (300g) self-rising flour
1/4 cup (55g) coconut sugar
1/4 tsp. baking soda
2 tbsp. coconut oil, melted
1/2 cup (140g) coconut yogurt, to serve
1 cup seasonal fruit, to serve
Directions
Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.
In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).
Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil. 4. Mix the dry and wet ingredients together to form a smooth batter.
Pour the pancake batter into the frying pan, allowing approximately under 1/4 cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.
While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over medium heat until the peaches are heated through.
Serve the pancakes topped with the peaches and a little maple syrup.
Nutrition Key
| Kcal | Fats(g) | Carbs(g) | Protein(g) | Fiber(g) |
|---|---|---|---|---|
*nutrition per serving