HOT POTATO: Pureed sweet potato lends a stack of pancakes natural sweetness, vibrant colour and a wallop of beta carotene. In the body, beta carotene is converted to vitamin A, which works to improve immune health and fortify bone strength. Forgoing the butter and maple syrup treatment for a berry- yoghurt sauce adds muscle-building protein and health-hiking antioxidants.
FUTURE ASSET: This batter can be made up to two days in advance. Whip everything together and then chill covered in the refrigerator until needed. It’s best to let batter rest at room temperature for at least 30 minutes before using.
MAKES 4 SERVINGS
SERVING SIZE: 3 PANCAKES TOTAL TIME: 25 MINUTES HANDS ON TIME: 15 MINUTES
1 medium-size sweet potato, peeled and cubed
3⁄4 cup milk
2 large eggs
1 cup rolled oats
1⁄2 cup almond flour
11⁄2 tsp cinnamon
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp salt
1⁄3 cup chopped walnuts (optional) 1 cup plain Greek yoghurt
1⁄2 cup blueberries
1. Place sweet potato cubes and 1 tablespoon water in microwave-safe bowl. Cover with plastic wrap and poke a few holes in plastic to allow for venting. Microwave on high six minutes, or until potato is easily pierced with a knife. Let potatoes cool a few minutes.
2. Place milk, eggs, sweet potato cubes, oats, almond flour, cinnamon, baking powder, baking soda and salt in blender container and blend until smooth. Blend in additional milk if mixture is too thick. Pulse in walnuts, if using.
3. Pour 1⁄4 cup batter for each pancake into greased pan and cook over medium heat for two minutes. Flip and cook an additional one minute. Keep prepared pancakes warm in a 100C oven while preparing remaining batter.
4. Wash out blender container. Place yoghurt and blueberries in container and blend together. Serve pancakes topped with blueberry-yoghurt sauce.
Nutrition facts (per serving): calories 291, total fat 11g, carbs 34g, fibre 5g, sugar 10g, protein 16g, sodium 75mg