Breakfast
Lunch
Brunch
Sweet Potato & Pistachio Pancakes
Serves
2
Prep in
5 minutes
Cooks in
10 minutes
These gluten free, high in protein, pancakes are the perfect brunch staple. You can substitute the pistachio for your nut of choice or leave it out.
Key Facts
- High in protein
- High in collagen
- Gluten free
- Dairy free
Ingredients
- 1 cup roasted sweet potato flesh
- 2 large eggs
- 4 tablespoons ground almonds
- 1 teaspoon baking powder & 1/2 teaspoon bicarbonate of soda
- 4 tablespoons collagen powder
- 1/2 cup chopped pistachios (leave out of substitute if needed)
Preparation
01
Blend all the ingredients except the pistachios until you have a smooth batter. Then fold the nuts in.
02
Gently heat the pan, you can add butter or oil if you wish. Spoon in 2 tablespoons of your batter per pancake. Cook until bubbles appear & you can flip them. Cook for another minute or so until firm when pressed.
03
Serve as desired. They freeze well.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
