Cinnamon and Sweet Potato Pancakes. Makes: 30-36
240g buck wheat flour
300g cooked sweet potato
30g baking powder
1½ tsp cinnamon
1½ tsp nutmeg
1½ tsp ginger
3 drops vanilla extract
KTC Coconut Oil for frying
- Blitz all the ingredients together in a food processor to make the batter – consistency should be just thicker than single cream.
- Heat a non-stick frying pan over a medium heat and add a little Coconut Oil.
- Pour small amounts of the batter into the pan, do up to four small ones at a time, cook for about 2 to 3 minutes and turn over.
- Serve with yoghurt and berries or bananas, honey and pumpkin seeds for crunch.