Serves: 4

Prep: 5 mins

Cook: 25 mins

 Nutrition per serving:

268 kcal        

14g Fats

30g Carbs      

12g Protein

 What you need

  • 16 oz. (450g) sweet potatoes, peeled, cut into cubes
  • 6 eggs
  • 1 tsp. ground cinnamon
  • 1 tbsp. coconut oil
  • ¼ cup (30g) walnuts or pecans, chopped
  • 2 tbsp. maple syrup

 What you need to do

Cook the sweet potato in a pot of boiling water for around 15 mins. Then drain and let it cool. 

 Place the cooked potatoes in a high bowl, add the eggs and cinnamon, and puree with a hand blender until smooth.

 Heat ¼ tbsp. of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tbsp. per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.

 Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts, and drizzle with maple syrup, to serve.

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