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Sweet Pancakes

Family Food | Plant Based | Treat | Vegetarian

CARBSKCALSTIMESERVESVEG SERVINGS
56g44820 mins21

MADE WITH RICED SWEET POTATO

A winner for weekend breakfasts, these sweet potato pancakes are packed with flavour for a tasty and nutritious start to the day. The date syrup and peanut butter bring a lovely texture and sweetness to the pancakes whilst the sweet potato ensures you get a portion of veg in first thing!

Ingredients:

  • 1/2 Pouch Riced Sweet Potato
  • 4oz rolled oats
  • 4.2 fl oz  almond milk
  • 1 whole egg
  • Pinch mixed Spiced
  • Tbsp date syrup
  • 1 1/2 tsp baking powder
  • Pinch salt
  • Coconut oil for cooking
  • 2 tbsp peanut butter
  • Tbsp Date syrup
  • Almond milk

Method:

  • In a blender, combine the sweet potato, oats, almond milk, egg, sweetener, spice, baking powder and salt, then blend to create a smooth batter.
  • Heat a little coconut oil in a non-stick frying pan over medium heat.
  • Pour in a little of the batter and cook until bubbles start to appear on the surface, then flip and cook on the other side. Repeat this for the rest of the mixture.
  • To make the peanut sauce, mix together the peanut butter and date syrup, then gradually add in drizzles of the almond milk and continue to mix to create a smooth, pourable consistency.
  • Serve the pancakes topped with fresh fruit and a generous drizzle of the sauce.

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