2 ingredients Sweet Potato Pikelets – [Gluten-Free, Dairy-Free, Sugar-Free, Nut-Free]

I love breakfast but I have to be honest that it can be one of the most stressful parts of the day. If it was just me, it would be super easy. I would happily eat anything I whipped up in the slow cooker overnight or re-heat leftovers from the night before, or my personal favourite steak and eggs… but pleasing 2 kids can be a little more challenging.

One morning eggs are the favourite, the next morning they don’t want eggs, they are suddenly vegetarian or having dinner food for breakfast is suddenly not ok…  How on earth am I to predict what’s coming?

I love savoury breakfasts and I want my kids to eat nourishing wholesome food in the mornings instead of sugar loaded ones. Like most kids, they will opt for the sweet option every time!

I’ve tried so many different recipes and some are successful, some depend completely on the morning that they were offered and others are always a hit, even with the fussiest of eaters. So I was so excited when I found this recipe on the Happy Healthy Mama page. Here it is, the most awesome sweet potato pancake recipe EVER!

What I love about it is its simplicity.  2 healthy ingredients.  Perfect!

  • Measure the sweet potato! This is crucial. You need 1/2 cup cooked sweet potato flesh and 2 eggs. You can double or triple the recipe, just keep the ratios the same.
  • Do not flip until they are fully cooked on one side. They need exactly 3 minutes per side. If you try to flip them too early, they will likely fall apart.
  • Don’t try to cook these on too high a heat. If you do, they will likely burn on the outside before the inside is cooked.
  • Smaller pancakes flip easiest. I use a tablespoon. Larger pancakes work, you just have to be patient and let them slowly cook, at a lower heat, a bit longer.
  • You can mix the batter by hand, or use a blender. I used my food processor to blend it all together.

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  • Serve with your choice of toppings: cinnamon, nut butter, honey, maple syrup, avocado, Tahini & honey, anything you like really… I love serving them with edible flowers because they look so gorgeous!  🙂

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They make a super easy lunchbox snack too and can keep in the fridge for a couple of days in an air-tight container.

Enjoy!

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