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- Home
- Inspiration & Gifts
- Recipes
- breakfast
- Sweet potato pancakes with apple & nut compote
Sweet potato pancakes with apple & nut compote
Nutrition facts per serving:
- Energy in kcal about 433
- Fat about 18g
- Carbohydrates about 60g
- Protein about 9g
This is needed
This is needed
for 2 people
Compote
- a little coconut oil
- 1 apple, sliced
- 1 handful pecan nuts, roughly chopped
- 1 handful pumpkin seeds
- 2 Medjool dates, diced
- 1 pinch cinnamon
- 1 dl water
Pancakes
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- 120 g sweet potato
- a little salted water, boiling
- 50 g spelt flour
- 0.5 tsp baking powder
- 1 pinch salt
- 0.25 tsp bourbon vanilla powder
- 1 tsp cinnamon
- a little maple syrup
- 1 dl sparkling mineral water
- coconut oil for frying
And that's how it's done
And that's how it's done
Compote
Heat the coconut oil in a pan, briefly sauté the apple. Add the pecan nuts, pumpkin seeds, dates and cinnamon, cook briefly. Pour in the water, cover the compote and simmer for approx. 10 mins., leave to cool.
Pancakes
Peel the sweet potatoes, cut into cubes, place in a pan of boiling salted water, cover and cook for approx. 15 mins. until soft, drain, allow to cool, then puree. Mix the flour with the baking powder, add to the sweet potatoes along with the spices, mix everything together. Combine the maple syrup and mineral water, add to the pan, mix to form a thick batter.
Heat a little coconut oil in a non-stick frying pan, add the batter in spoonsful. Cook the pancakes for 2-3 mins. on each side. Plate up the pancakes, serve with the compote and a little maple syrup.
