Start your day with a wholesome twist on a breakfast favourite! These Healthy Sweet Potato Pancakes are naturally gluten-free and packed with nourishing ingredients to fuel your morning. Made with creamy sweet potatoes, protein-rich eggs, and a hint of warm cinnamon, they’re both satisfying and subtly sweet. Topped with crunchy walnuts or pecans and a drizzle of maple syrup, this easy-to-make recipe is perfect for a cosy brunch or a feel-good weekday treat.
Ingredients:
- 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
Method:
Cook the sweet potatoes in a pot of boiling water for around 15 minutes. Then drain and let it cool.
Place the cooked potatoes in a high bowl, add the eggs and cinnamon, and blend with a hand blender until smooth.
Heat ¼ tablespoon of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tablespoons per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.
Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts and drizzle with maple syrup, to serve.
