I'm always on the lookout for new, indulgent breakfasts. Breakfast is my absolute favourite meal of the day, and - I kid you not - I get excited to eat it every single day. I told you that I always was a greedy guts...
Anyway, these Sweet Potato Pancakes with Cinnamon Apple are the perfect weekend brunch. Not only are they delicious and ideal for eating while reading the papers (or surfing ASOS...), but they're also ridiculously healthy too - low-carb, gluten-free, Paleo...you name it, these pancakes tick all the healthy boxes, without compromising on taste!
I would imagine that these work just as well with pumpkin instead of sweet potato, but I've never tried. If you do give it a go, let me know how you get on!
What are your favourite healthy brunches?
SWEET POTATO PANCAKES WITH CINNAMON APPLE
1/2 cup skinless sweet potato, cooked and mashed
1 tbsp coconut flour
1 tbsp honey
1/2 tsp vanilla
1/4 tsp bicarbonate soda
For the apples:
1-2 apples, peeled, cored and diced
2 tbsp butter
1 tsp cinnamon
Waldens Farms Pancake Syrup and Greek Yoghurt, to serve
1) Start by gently heating your apples in a saucepan with the butter and cinnamon (sprinkled over the apple cubes) until softened. Set aside.
2) To make the pancakes, mix together all the ingredients in a processor until smooth. Heat one tablespoon of Lucy Bee Coconut Oil in a frying pan until melted. Spoon pancake-sized dollops of the sweet potato batter over the oil, then heat until small bubbles form on top. Flip each pancake, then fry on the other side for one to two minutes, or until golden.
3) Serve your pancakes stacked with pancake syrup and Greek Yoghurt.