Sweet potato and blueberry pancakes



250 g of GALLO wholemeal spelt flour

1 tablespoon of honey

1 tablespoon of melted coconut oil

4 teaspoons of baking powder

A dash of salt

60 g of sweet potato, pureed

300 ml of milk

1 teaspoon of vanilla extract

1 handful of fresh blueberries


Step 1

In a bowl mix the oil, egg, sweet potato purée, honey, vanilla extract and milk.

Step 2

Add the flour, salt and baking powder and mix with a spatula until fully mixed.

Step 3

Heat a pan with a little coconut oil and pour tablespoons of the mixture to make the pancakes.

Step 4

Add some blueberries on top of the mixture, cook for 2-3 minutes on one side, flip over and cook for 2-3 more minutes.

Step 5

Serve with syrup and fresh blueberries.

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