Oh yes, I could eat these any time of day (along with my toddler). These pancakes smell absolutely amazing on the stove. These are such a great way to have a more nutrient-dense breakfast paired with berries for fiber + antioxidants, and pasture-raised eggs for protein and healthy fat. I hope you enjoy these as much as me and my family do.
What You’ll Need
16 oz. (450g) sweet potatoes, peeled, cut into cubes
6 eggs
1 tsp. ground cinnamon
1 tbsp. coconut oil
¼ cup (30g) walnuts or pecans, chopped
2 tbsp. maple syrup
How to Cook
1. Cook the sweet potato in a pot of boiling water for around 15 minutes. Then drain and let it cool.
2. Place the cooked potatoes in a high bowl, and add the eggs, cinnamon, and puree with a hand blender until smooth.
3. Heat ¼ tablespoon of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tbsp. per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.
4. Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts, and drizzle with maple syrup, to serve.
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