These are work in progress, I'm planning on trying some different ingredients and consistencies but in the meantime these are perfectly edible and very nutritious compared to normal pancakes. Sweet potatoes are high in vitamin A, vitamin B, iron, calcium, magnesium and potassium. Although a starchy carbohydrate, they are absorbed slowly by the body so don't cause blood sugar to raise too quickly. Coconut flour is a good source of dietry fibre and iron. Coconut milk is a good source of omega 3 fats and calcuim (if you don't have coconut milk they work just as well with water however).
As you can see these pancakes don't look particulary pretty, I found it quite hard to flip them without them breaking and I did piece this one together for the photoshoot!! The key to flipping is to make sure one side is well cooked before attempting to turn them over!
Makes 4 pancakes
You will need:
2 eggs, beaten
1 tablespoon coconut flour
2 tablespoons mashed sweet potato
Tsp vanilla essence
100ml coconut milk
Macadamia nut oil/avocado/coconut oil/butter for cooking
Put the flour into a bowl with the cinnamon and add the eggs, vanilla essence and coconut milk/water and whisk together.
Add the sweet potato and mix until there are no lumps.
Melt some oil/butter in a pancake pan and add a ladleful of mixture when the oil is smoking hot.
Cook one side for approximately 4 minutes and then carefully turn over with a large spatula.
Cook the other side for 2-3 minutes.
Serve with berries or banana, a spoonful of butter or coconut oil, an extra sprinkle of cinnamon, a dusting of cocoa powder or for a very occasional treat a drizzle of maple syrup.
Coconut milk will make them more calorie dense and so more filling but water works just as well if you don't have coconut milk. Use 200 ml of water if you are not using coconut milk.
I found these pancakes (made with the coconut milk) filled me up for at least five hours so they make a good choice for breakfast if you know you are going to have a late lunch.