Sweet Potato Pancakes
These pancakes can be stored for 24 hours in the fridge or frozen for 3 months. Makes 6 small pancakes (2 serves).
Ingredients
- 1 small/medium sized sweet potato
- 2 eggs
- 1 tbsp coconut oil
- 1 tbsp arrowroot powder (or other gf flour)
Preheat the oven to fan 200C and pop the sweet potato in the oven for one hour (you can do this the night before).
Lightly whisk the eggs with a fork, then scoop out the flesh of the sweet potato and mix together with the egg and flour.
Heat the coconut oil in a frying pan. Pour the batter into the pan in small circular shapes and turn down
the heat (you don’t want the pancakes to burn).
Cook for two minutes on each side until firm and leave to cool on a paper towel to soak up any excess oil.
One comment
Comments are closed.