Sweet Potato Pancakes

Serves: 4

Prep: 2 mins

Cook: 25 mins

METHOD:

1. Cook the sweet potato in a pot of boiling water for around 15 minutes. Then drain and let it cool.

2. Place the cooked potatoes in a high bowl, add the eggs and cinnamon, and puree with a hand blender until smooth.

3. Heat 1⁄4 tablespoon of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tbsp. per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.

4. Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts and drizzle with maple syrup, to serve.

INGREDIENTS:

450g sweet potatoes, peeled, cut into cubes

6 eggs

1 tsp. ground cinnamon

1 tbsp. coconut oil

30g walnuts or pecans, chopped

2 tbsp. maple syrup

TIPS: Serve with your favourite fresh fruit, top with coconut yoghurt or drown in your favourite plant based milk.