Breakfast
Brunch
Lunch

Sweet Potato & Black Onion Seed Pancakes

Sweet Potato & Black Onion Seed Pancakes
Serves
1
Prep in
10 minutes
Cooks in
5 minutes

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!

Key Facts

  • High Fibre
  • Gluten Free
  • Naturally Sugar Free
  • Family Friendly

Ingredients

  • 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

Preparation

01

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.

02

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.

03

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.

04

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.


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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables