The kids are back in school and schedules are crazy. These sweet potato pancakes are easy to make and packed full of fibre, flavour and fun!
What you’ll need for the pancakes:
- 1 baked sweet potato
- 2 farm fresh eggs
- 1/4 cup gluten free oats
- 1 tablespoon of maple syrup
- 2 table spoons ground flaxseed
- 1 tsp cinnamon
- Pinch of sea salt
- 1/2 cup water
Ingredients for the maple Greek yogurt:
- 3/4 cup plain Greek yogurt
- 1 1/2 tsp cinnamon
- 2 tablespoons maple syrup
- Small pinch of sea salt
For the pancakes, blend all ingredients until smooth then spoon batter onto a frying pan and cook over medium heat until golden brown, and flip. To make the yogurt, mix above ingredients together then add on the top or on the side of the pancakes for dipping. These are great to make ahead and freeze as well, so all you need to do is pop them in the toaster in the am.
Recipe makes 8-10 medium-sized pancakes.