Sweet Potato & Black Onion Seed Pancakes

  • Serves Serves 1 (main) or 2 (part of a meal)
  • Prep in 10 minutes
  • Cook in 5 minutes (+ 1 hour for sweet potato)

These sweet potato & black onion seed pancakes are naturally free from gluten, sugar & dairy, while also being high in fibre – serve for breakfast, brunch or a quick & easy lunch!

Key Facts

  • High Fibre
  • Gluten Free
  • Naturally Sugar Free
  • Family Friendly


  • 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. 01

    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. 02

    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. 03

    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.

  4. 04

    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.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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