Sweet potato and sage pancakes for a delicious twist

Ingredients for Sweet potato and sage pancakes

• 45 g ground flaxseed

• 80 ml hot water

• 240 g finely grated unpeeled sweet potato

• 180 g homemade applesauce

• 30 ml unrefined extra virgin olive oil

• 15 ml freshly squeezed lemon juice

• 10 g dried sage

• 120 g brown rice flour

• 3 g baking soda

• 1.5 g sea salt

How to make Sweet potato and sage pancakes

1. Preheat the oven to 200°C (fan)/220°C (conventional).

2. In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.

3. In a medium bowl, combine the sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed mixture.

4. In another medium bowl, mix the flour, baking powder, and salt.

5. Add the wet ingredients to the dry ingredients and stir well to combine.

6. Line a baking tray with baking parchment and grease it with ghee or olive oil.

7. Scoop out just under 120 ml of batter and roll it into a ball in your palms. Place it on the baking tray and press down to form a pancake about 0.5 cm thick. Repeat the process with the remaining batter.

8. Bake for 20 minutes or until golden brown.

9. Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.

10. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a frying pan with a dash of ghee.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.