Breakfast
Brunch
Paleo Sweet Potato & Walnut Pancakes
Serves
2
Prep in
5 minutes
Cooks in
10 minutes
These little sweet potato pancakes were the delicious result of a fridge clean out. Made from literally the last ends of things I didn't want hanging around anymore & some store cupboard staples, I now have a fabulous breakfast. Served with apple & pear compote.
Key Facts
- Naturally sweet
- Gluten free
- High in fibre
- Super easy
Ingredients
- 100g sweet potato rice
- 1 organic egg
- 1 tablespoon walnuts
- 2 tablespoons tapioca flour
- Pinch of Ceylon cinnamon
- 1/4 finely chopped apple
- 1/2 teaspoon bicarbonate of soda
Preparation
01
Mix all your ingredients together to form a batter.
02
Heat a good quality frying pan on a medium heat (add a little coconut or avocado oil if things stick).
03
Spoon in 1/4 cup measures of the batter, let cook until the edges start to turn crisp then flip & cook until spongy but firm when pressed.
Serve or cool & use within 3 days/freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
