Vibrant coloured pancakes packed with the goodness of oats, sweet potato, and yoghurt. Oats are seriously good for gut health and are a great replacement for flour in this recipe. The lower glycemic index also means these pancakes will keep you fuller for longer. Serve with freshly cut strawberries and maple syrup or whatever you fancy. Absolute hit with the kids despite usually refusing sweet potato in any form! Serves four (12-14 pancakes).
You will need
- 1.5 cups sweet potato, cooked and mashed
- 2 eggs whisked
- 1.5 cups low fat plain Greek yoghurt (such as Chobani)
- 1-2 cups of reduced fat milk
- 250g quick oats
- 1 tbsp almond meal or coconut flour or whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon sugar
- 1/4 tsp nutmeg
- 1 tbsp olive oil
What you do
Whisk together sweet potato, milk, yoghurt and eggs then add baking powder and leave for 5 mins. Then add all other ingredients to the bowl while you heat the olive oil in a large fry pan. We like a batter with a thick consistency that drips from a spoon so add more milk if required. Fry the pancakes on a high heat and keep the cooked ones in the oven until you have used up all the batter. Given these are sugar-free, a little maple syrup to serve doesn’t go amiss.