One thing my dad used to make was a mean pancake! With a few adjustments to his recipe came these deliciously sweet potato pancakes.

This protein-packed dish is perfect for any time of the day, and work in some extra vegetables during the day.

These sweet potato pancakes have a crunchy, caramelised outside and creamy, sweet inside” and they’re perfect for serving with my caramel sauce, a handful of activated walnuts & a dollop of whipped coconut cream.

Ingredients:
1/2 cup sweet potato puree
2  eggs
1/2 cup coconut milk (you can add a splash more if the batter is too thick)
1 cup almond meal/flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger powder
1/2 tsp all spice
pinch of sea salt

Method:
Add all ingredients to your blender and blend until creamy and well-mixed. Have your pan at medium heat and coated with a little coconut oil. Allow them to cook on the first side until the color/texture of the top starts to change slightly, or small indented bubbles form. Then flip. Cook completely on the other side – not quite as long – and serve hot.

Also great with some fresh berries on top!

Perfect post-workout fuel!!

Be Well

xx

I hope you enjoy this quick and healthy meal! Leave me a comment below and let me know how it turns out and if you made any modifications. I love hearing from you.