Picture this, the rain is lightly hitting your roof as you begin to flutter your eyes open. It’s Sunday, so you can begin your day a little slower. You start by putting on a pot of coffee and as the fresh aroma wafts through the house you begin to whip up a batch of Turmeric Sweet Potato Pancakes. Still, in your pyjamas, you head back to the bedroom to get extra cosy and enjoy your pancakes and coffee in bed. Make that reality this weekend!
Whoever said breakfast is the most important meal of the day was on the money! – Had to use my trusty friend google to find out the origin of this saying and it turns out it was James Caleb Jackson and John Harvey Kellogg to sell their breakfast cereal. Albeit not the kind of breakfast I’m talking about, they were onto something.
The kind of breakfast I’m talking about is nutritious, delicious and will keep you feeling full for hours! These Turmeric Sweet Potato Pancakes are just that!
Made with sweet potato, almond flour, turmeric, almond milk, cinnamon and egg. An absolute powerhouse of nutrition! Getting your recommended daily serve of veggies is SO EASY now that you have these sweet potato pancakes!
These Pancakes are the perfect texture for soaking in all that delicious maple syrup. They also go EXTREMELY well with coconut yoghurt and any kind of nut butter. Honestly just go H.A.A.M on those toppings! You can never have too many.
How to make Turmeric Sweet Potato Pancakes
It couldn’t be any easier to make these pancakes, no mixing dry an wet ingredients separately. Hellllo simplicity and less washing up, it’s nice to see you.
Mash up some leftover roasted sweet potato, add milk, vanilla extract, baking soda, spices, almond flour and an egg. Mix everything until it just comes together, do not over mix. Cook, stack and add toppings.
Notes: I tried to make
Get your griddles hot, you’re about to be eating like a king!
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
- 2 small sweet potatoes, roasted and cooled
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tbsp baking soda
- 1 tsp turmermic
- 1 tsp cinnamon
- 1 cup almond meal
- 1 tbsp chia seeds optional
- 1 egg
Mash sweet potato until smooth. Add almond milk, vanilla extract, baking soda, spices, almond meal, chia seeds and eggs.
Mix until just smooth. Heat a large skillet over medium heat. Add olive oil or butter. Add in a scoop of pancake batter and cook for 2-3 minutes or until golden brown. Flip and cook for a further 3 minutes.
Stack pancakes and serve hot with coconut yoghurt, maple syrup, berries and nuts and seeds.