Sweet Potato Pancakes With Breakfast Greens

Rachel Morrow RACHEL MORROW

This little number is a refreshing take on everyone's favorite breakfast recipe: pancakes! With just a few ingredients and no gluten, this will be your new fav pancake recipe. Sweet or savory!

PANCAKE INGREDIENTS

  • 1/2 cup sweet potato, steamed until soft and mashed
  • 2 eggs
  • 1 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • coconut oil, for pan

TO SERVE

  • 1 avocado, diced
  • 1 cup rocket (arugula)
  • 1/2 lemon
  • 1 tbsp fresh herbs, chopped (we use parsley & basil)
  • 1/4 cup yogurt (optional)

Method

  1. Mix together all pancake ingredients except the coconut oil and beat just until a batter forms.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour 1/4 cup of batter out and cook until bubbles start to form. Flip the pancake and cook for about another minute or two until fully cooked.
  4. Repeat with the rest of the batter.
  5. To serve, mixed together rocket, diced avocado and juice of half a lemon. Spoon on top of pancakes with a drizzle yogurt & herbs.
Note: Get creative with your favorite pancake toppings! This recipe can easily be used as sweet or savory depending on what you prefer.

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Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.