Sweet potato pancakes – serves 2+2 children
• 300g sweet potato, peeled, cube and cooked until soft.
• 2 eggs (or use 2 flax eggs if egg free)
• 200ml almond milk (or any milk – I just prefer almond)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 150g self-raising flour (you could also use the Dove gluten free SR one)
• Coconut oil for frying
Place the cooked cubes of sweet potato in a food processor and process until smooth.
Add the eggs, milk, flour, cinnamon and vanilla and process until smooth.
Heat a tsp of coconut oil in a large frying pan.
Place 4 dollops of mixture around the edge of the pan and cook until top begins to bubble.
Flip and cook on both sides until smooth.
Serve with a poached egg or fruit and yoghurt.