A delicious breakfast (or lunch box snack!) that uses up leftover sweet potato. It has a natural sweetness from the apple and a lovely hint of cinnamon.
Serves 2 - 20 mins
- 1 apple
- 1 cup mashed sweet potatoes (see notes)
- 2 free range eggs
- 1 tsp cinnamon
- 5 tbsp flour (we used coconut flour)
Fresh fruit, yoghurt, nut butter, coconut flakes or serve with bacon and eggs, avocado and salsa!
From your pantry:
Oil (we used coconut oil), salt
Grate the apple and combine with sweet potato, eggs, cinnamon and flour. Season with salt.
Use oiled hands to shape the mixture into 6 even size patties.
Heat a frypan over medium-high heat with oil.
Add patties to pan (in batches if needed) and flatten with a spatula. Cook for 3-4 minutes.
Flip pancakes and flatten further with spatula. Cook for a further 3-4 minutes until cooked through.
Serve pancakes with toppings of choice.
Use leftover cold sweet potatoes for this recipe. We used pastured eggs (Charcol Springs), pink lady apples, organic maple syrup & cinnamon pecan butter (The Honest Pantry) from the Dinner Twist Marketplace.