Moist, delicious and did I mention healthy? Ben’s favourite sweet potato pancakes are a simple egg-free and vegan breakfast recipe for the whole family.
This is a great recipe to make ahead and reheat, they also freeze well. You can top them with coconut kefir, fresh fruit and local honey for a simple and healthy breakfast any time!
Before our most recent trip to Dominican Republic I was very nervous about what Ben would be able to eat on a resort with his allergies. I whipped up a batch of these and stored them in a Stashers bag for a healthy snack he could enjoy all week.
Ingredients:
Directions:
Roast sweet potato, peel and smash.
Mix all dry ingredients together (spelt flour, cinnamon, baking powder).
Mix all wet ingredients together (sweet potato, almond milk, coconut oil, maple syrup).
Combine wet ingredients into dry until well blended, do not over mix. Set aside. Leave to rest for 5 - 10 minutes.
Heat skillet or pan over medium heat and coat with oil.
Check the griddle/pan is hot, then scoop 1/8th cup (around 30ml - 1 tbsp.) of batter on to it. Leave alone until the edges are looking firm and the top is either starting to bubble a little or starting to solidify. It takes about 5 minutes. Flip then cook for another 4 minutes.
Serve immediately topped with coconut kefir and fruit. OR Freeze once cooled in stasher bags for future use.
Ingredients
Directions
Roast sweet potato, peel and smash.
Mix all dry ingredients together (spelt flour, cinnamon, baking powder).
Mix all wet ingredients together (sweet potato, almond milk, coconut oil, maple syrup).
Combine wet ingredients into dry until well blended, do not over mix. Set aside. Leave to rest for 5 - 10 minutes.
Heat skillet or pan over medium heat and coat with oil.
Check the griddle/pan is hot, then scoop 1/8th cup (around 30ml - 1 tbsp.) of batter on to it. Leave alone until the edges are looking firm and the top is either starting to bubble a little or starting to solidify. It takes about 5 minutes. Flip then cook for another 4 minutes.
Serve immediately topped with coconut kefir and fruit. OR Freeze once cooled in stasher bags for future use.
I’m Elle! A Toronto-based Holistic Nutritionist. I’m a multi-passionate woman, but nutrition and understanding how the body works is really my passion. Through my own personal journey, I have trained my body to heal itself using strategic, natural tools and techniques. Now I’m ready to help others!
As a new Mom, I understand that wellbeing is a journey. I hope my expertise will inspire other parents to choose nutrient-rich foods and the right products to create a happy, healthy and sustainable home. Click Here to Continue Reading
