These sweet potato & black onion seed pancakes are naturally free from gluten, sugar & dairy, while also being high in fibre – serve for breakfast, brunch or a quick & easy lunch!
Naturally Sugar Free
1/2 cup (75g) baked sweet potato
2 large organic eggs
2 tbsp buckwheat flour
1/2 tbsp black onion seeds
freshly ground black pepper
a pinch of Himalayan salt
smear of coconut oil
To bake your sweet potato place on a baking tray and simply put in a 200ºC oven for 45 mins to an hour in its skin, turning once or twice, then leave to cool.
Remove the skin and add to a bowl with the rest of the ingredients except the black onion seeds and coconut oil. Use a hand blender to purée to a smooth batter then stir through the onion seeds.
Heat a large non-stick frying pan on a medium heat, use a piece of kitchen towel to wipe a smear of coconut oil around the pan then add large spoonfuls of the batter, personally I like these quite big so I divide it into 3 but you can make smaller ones if you wish.
Leave to cook gently until bubbles start to appear and the edges begin to firm up, use a spatula to carefully flip, cook for another 30 seconds or until firm when pressed.