Sweet potato in pancakes? Yes, you heard me right!
So, i'm in the midst of my half marathon training and this morning, instead of a lie in, I woke up and pounded the streets. Whilst running, I spurred myself on by thinking up a nice, warm, carb loaded breakfast recipe.
And so, my Cacao and Cinnamon Sweet Potato pancakes were born.
The humble sweet potato is full of nutritional benefits. Some of these benefits include:
- being a brilliant source of the anti-oxidant source beta-carotene,
- that they are a good source of vitamin C and D to help ward off flu's and viruses,
- and, they are rich in iron; helping white blood cell production, resistance to stress, proper immune functioning and protein absorption.
So, after hearing all these benefits, I shall provide you with the recipe.
Cacao and Cinnamon Sweet Potato Pancakes
Recipe:
For the pancakes:
200g Steamed sweet potato,
15g Soya protien (I use Pulsin, you could use the same amount of a gluten free flour if you prefer though)
50g egg whites (I use Two Chicks, alternatively, use two egg whites or one whole egg),
A tea spoon of cinnamon,
A tablespoon of cacao powder or to taste, (I use Creative Nature)
Half a teaspoon of baking powder,
Coconut oil, for frying
For the toppings:
80g of frozen berries,
Any others of choice,
How to:
1. Blend your frozen berries with a little water until smooth and then place back in the freezer,
2. In a blender put all the pancake ingredients, except the coconut oil, alongside 200ml of water and blend until smooth.
3. Heat a frying pan on a medium heat with a little coconut oil and put in a tablespoon of mixture- I can fit three in my pan- and cook for three to four minutes on each side.
4. Pile up your pancakes, get you nice cream out of the freezer, put on your pancakes alongside all your other toppings, and enjoy!!
Hannah x