MAKES: 6 - 8 small pancakes

TIME: 20 mins (+ additional time to cook the potato)

SEASON: Spring

INGREDIENTS:

1 medium sweet potato (cooked)

2 eggs 

1/2 cup oats  (125ml)

1/4 cup milk (of choice) (85ml)

1/2 tsp vanilla

1/2 tsp baking powder

Pinch of salt

Coconut oil or butter for cooking

METHOD:

1. Pre-cook the sweet potato whichever way you fancy. I like to bake mine and scoop out the inners for this recipe then eat the skin but you may also wish to peel the potato, chop into chunks and steam or boil until soft. Then allow to cool before making the pancakes.

2. Place the oats in a blender or food processor and grind into a flour

3. In a medium mixing bowl, use a fork to mash the sweet potato flesh into a puree. Add the milk and vanilla and keep mixing, then whisk in the eggs.

4. Add the ground oats, baking powder and salt and mix thoroughly until you have a batter. Keep it thick if you want more of a scotch pancake, and add more milk if you want them to spread more in the pan.

5. Heat some coconut oil in a frying pan over a low to medium heat, then spoon or pour the batter into the pan to make small pancakes (you may need to use the back of the spoon to smooth them out into a more even circle shape).

6. Allow the pancakes to cook for about 5 minutes before flipping onto the other side, then cook for a further 5 minutes. Be aware, these will not bubble up to give you an indication that they’re cooked, so keep your eye on the clock.

7. Serve with any toppings you fancy. The pancakes photographed were topped with Greek yoghurt, blueberry chia jam, pomegranate seeds, hazelnuts and cinnamon.