Sweet Potato and Banana Pancakes

I love Sunday brunches. It might just be my favourite time of the week. In my view Sundays are perfect for spending time with your loved ones, indulging, resting and getting yourself ready and recharged for the week to come. I don’t mind spending some extra time in the kitchen on Sundays cooking, baking and experimenting. These pancakes may take a bit longer than your regular ones but are absolutely worth it. Dare I say they are a healthier version of your pancakes, but without compromising on taste! Since this recipe uses blitzed up oats instead of flour they are gluten free as well.

Ingredients

This dish serves 2 people/ makes 6 pancakes.

• 1 cooked sweet potato (of about 200g)

• Half a ripe banana

• 5 tbsp oat flour (finely blitzed oats)

• 2 eggs

• 1 tsp ground cinnamon

• Pinch of salt

Method

• Cook the sweet potato with its skin on in a pan with boiling water until soft. If you have a microwave you can pierce the sweet potato with a fork and microwave it on high for about 2-3 minutes.

• Peel off the skin, add the flesh to a blender and blend until smooth. Leave to cool.

• Add the banana, eggs, oat flour, cinnamon and a pinch of salt and blend until you have a smooth batter.

• Heat your non-stick frying pan on a low to medium heat with half a tbsp of coconut oil.

• Pour in a big spoon of the batter and slowly let it brown on one side for roughly 2 minutes, then flip to the other side and brown for another minute or so.

• Tip: The pancakes are quite delicate and tend to break up easily. I use a lid on the frying pan so the top side can firm up a bit before trying to flip the pancake.

• Repeat the process for the rest of your pancakes.

• Serve with peanut butter or maple syrup (or any topping to your liking)

Enjoy!