Family Food | Plant Based | Treat | Vegetarian
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!
- 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
- 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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Veg Servings 0