When I get the chance I like to try new things, especially since I have been traning for the Marathon fixing my diet has been a really important part for me. I decided to try making myself some sweet potato being super versatile and probably one of my favorite veggies.
This recipe will make 12 pancakes I decided to make larger pancakes and save them for the next days breakfast.
1 sweet potato
200ml Hazelnut milk
200g plain flour
2 Table spoons Raw Honey
1 teaspoon ground cinnamon
coconut oil for greasing.
Peel and chop the sweet potato into small pieces.
Steam or boil the sweet potato pieces for around 10 minutes until they’re soft.
Add the Hazelnut milk, flour, honey and cinnamon into a blender, I used a hand blender until the mixture is smooth.
Grease your non stick saucepan with some coconut oil allow to get very hot and then place two table spoons worth of batter into the saucepan, I used a ladles worth to make large pancakes.
Allow the pancake to cook for around 2 minutes before flipping it over. Flip over the pancake and cook till both sides are golden.
I added coconut soya yogurt with blueberries, goji berries, banana, almonds and pumpkin seeds. You can add anything you like on top of the pancakes.