Recipe: Sweet Potato Pancakes

Instructions

Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.

In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).

Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.

Mix the dry and wet ingredients together to form a smooth batter.

Pour the pancake batter into the frying pan, allowing approximately under a quarter cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through.

Serve the pancakes topped with the peaches and a little maple syrup.

Tip:

- For added protein substitute 3 tablespoon of extra whole wheat flour for a protein powder of your choice.

- If making for a single serving freeze the pancakes and only heat a quarter of a cup of peaches. Frozen pancakes can be warmed up in the toaster.