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These tasty gluten and dairy free pancakes are perfect for breakfast, lunch, dinner and snacks and great for those wanting a gluten and diary free alternative to a regular style pancake. Sweet potatoes are high in vitamin E an important antioxidant needs for healthy functioning of the immune system.

 INGREDIENTS   • 2 baked sweet potatoes • 2 eggs • 1 tsp of cinnamon

Topping ideas include:

• 2 tbsp of coconut yogurt • 1 handful of blueberries • 2 poached eggs and some wilted spinach • 1 portion of sliced strawberries • 1 tsp of flaked almonds • 1 tsp of maple syrup

METHOD  

1. Remove the flesh from a cooled baked sweet potato and mash with a fork

2. Combine the 2 eggs and cinnamon into the mixture

3. Heat a smaller griddle or heavy based pan over a medium heat. Use a cooking oil such as coconut oil or olive oil

4. Spoon a large gold ball sized dollop of mixture on to the pan and allow to cook for 6 – 8 mins

5. Carefully flip over [they are very delicate] 6. Once cooked add your favourite toppings 7. Serve and enjoy!