As February is the month of Love and also Pancake day, I decided to whip up some Sweet Potato Pancakes.
For this scrumptious dish you will need:
1 whole cooked sweet potato
1 egg white
250g wholemeal flour
200ml almond milk (or milk of your choice)
1 tbsp honey
handful of desire fruit for topping
coconut oil, for pan
Mix together all ingredients but the coconut oil and beat until a batter forms.
Heat the coconut oil in a skillet over medium heat.
Pour a small amount of your pancake mix to the hot frying pan and cook until bubbles begin to appear in the batter then flip.
Cook for about 2 minutes per side, depending how big you make them. I find that wheat flour makes the pancakes fluffy and softer than normal pancakes, so it breaks a lot easier. I would suggest making the pancakes small. The smaller you make them, the easier they are to flip and not break apart.
Dice your desired fruit once pancakes are cooked.
Stack your pancakes.
Place your fruit on top or on the side and pour your honey where you like.
NB: You can also have these pancakes savoury by eating them with some eggs & avocado.