Sweet Potato and Sage Pancakes

Ingredients for Sweet Potato and Sage Pancakes

• 3 tablespoons ground flaxseed

• 80ml hot water

• 240ml firmly packed shredded unpeeled sweet potato

• 180ml Homemade Applesauce

• 2 tablespoons unrefined extra virgin olive oil

• 1 tablespoon freshly squeezed lemon juice

• 2 teaspoons dried sage

• 130g brown rice flour

• 3/4 teaspoons bicarbonate of soda

• 1/4 teaspoons sea salt

Preheat the oven to 204°C.

In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.

In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.

In another medium bowl, mix the flour, bicarbonate of soda, and salt.

Add the wet ingredients to the dry ingredients and stir well to combine.

Line a baking sheet with parchment paper and grease it with ghee or olive oil.

Scoop out slightly less than 120ml batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.

Bake for 20 minutes or until brown.

Serve topped with a dollop of coconut yoghurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.

Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.