Since I’ve been gabbing on about breakfasts recently (catch up here), I thought I would share my ultimate winter breakfast recipe with you all.
This warming dish is perfect for facing rainy Sunday mornings. Starting it from scratch can take a while (cooking the sweet potato), so if you have a hard time waiting for your morning meal, like me, a bit of pre thought can go a long way. Pop your sweet potato in the oven the night before and you have a quick and easy (and ridiculously tasty) break waiting for you.
- 350g cooked & peeled sweet potato*
- 3 free range eggs
- 2 Tbs coconut flour
- 1 Tbs Cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla powder
- 1/2 tsp ground ginger
- pinch of salt
- 1/4 tsp bicarb of soda
- 50g pecans (roughly chopped)
- 1-2 Tbs coconut oil (for frying)
MAKES 10 – 14
*If starting with raw sweet potato, pop them (whole with skin on) in a pot of boiling water until soft through (approx 20 mins, but depends on size). Once cooked, allow to cool and peel.
1 Preheat oven to 90C (for keeping the pancakes warm).
2 Blend your pre cooked sweet potato in a food processor. Add your eggs and blitz until combined.
3 Add everything else (except pecans and coconut oil) to the food processor and blend until everything is incorporated and smooth.
4 Now its time to stir in your roughly chopped pecan pieces (trying not to eat most of them on the way – a serious challenge).
5 Heat some coconut oil in a fry pan over a medium-low heat.
6 Add dollops (approx 2 tablespoons each) of batter to the pan and flatten out slightly into a pancake.
7 Cook for around 3 minutes per side, carefully flipping in between.
8 Transfer to an oven-safe dish and place in the oven to stay warm while you cook more.
9 Serve with a topping of your choice (blueberries, natural yoghurt and grated lemon zest are a killer combo). And make like anyone and everyone in my household – devour.