RECIPE: Sweet Potato & Black Onion Seed Pancakes

Serves 1 as a main or 2 as part of a mealinal

  • 1/2 cup (75g) baked sweet potato
  • 2 large organic eggs
  • 2 tbsp buckwheat flour
  • 1/2 tbsp black onion seeds
  • freshly ground black pepper
  • a pinch of himalayan salt
  • smear of coconut oil


  1. To bake your sweet potato place on a baking tray and simply put in a 200ºC oven for 45 mins to an hour in its skin, turning once or twice, then leave to cool.
  2. Remove the skin and add to a bowl with the rest of the ingredients except the black onion seeds and coconut oil. Use a hand blender to purée to a smooth batter then stir through the onion seeds.
  3. Heat a large non-stick frying pan on a medium heat, use a piece of kitchen towel to wipe a smear of coconut oil around the pan then add large spoonfuls of the batter, personally I like these quite big so I divide it into 3 but you can make smaller ones if you wish.pan
  4. Leave to cook gently until bubbles start to appear and the edges begin to firm up, use a spatula to carefully flip, cook for another 30 seconds or until firm when pressed.flip.JPG
  5. Serve as part of a breakfast with your favourite accompaniments or as I have in the photo with a simple salad dressed in lime juice and some sauerkraut for extra probiotic power.

Published by

2 thoughts on “RECIPE: Sweet Potato & Black Onion Seed Pancakes

Leave a Reply