Perfect for refuelling after a workout or a big outdoor adventure anytime of the year! So delicious!
Sweet potato pancakes
- 6 oz cooked sweet potato
- 2 ounces of JUST egg or similar vegan egg alternative
- 1 oz vegan egg whites
- ½ tbsp coconut flour
- 1/8 tsp cinnamon
- ½ oz whey protein
- 1 oz blueberries
- ½ tbsp coconut oil
- 2 tbsp 100% pure organic maple syrup
Peel sweet potatoes and cut in chunks. Boil until soft (I prefer to cook enough sweet potatoes to last the week to save having to do this step every time). Pre-heat non-stick frying pan on medium heat with coconut oil. Combine all ingredients in the blender–except coconut oil, syrup and blueberries. Blend on high for 30 seconds. Pour batter in the frying pan and add blueberries. Cook until one side is done, flip and cook the other. Top with maple syrup and enjoy!