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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.

INGREDIENTS

  • 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

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*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.

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