By Sue Bedford (MSc Nutritional Therapy)
A nutritious and delicious savoury pancake with a fantastic combination of nutrients – great for health and balancing macronutrients and sugar levels too. Enjoy for breakfast, brunch or lunch and reap the benefits from this great combo of sweet potato, avocado and egg.
Ingredients (makes 4 pancakes/servings)
For the pancakes:
5 oz sweet potatoes mashed
2 small eggs (or 1 if large)
1 tsp baking powder
2 tsp coconut oil or olive oil
5 oz flour (gluten free flour such as almond, buckwheat or oat)
250ml milk of your choice
¼ tsp ground cinnamon
For the topping:
4 slices of Halloumi
1 large avocado (smashed)
To make the pancakes:
Peel and boil /steam the sweet potato and then mash- this can be done the night before if easier.
Place the sweet potato, milk, cinnamon and egg into a blender/food processor and blend together until smooth.
In a bowl whisk together the flour and baking powder. Add the sweet potato mixture and stir to combine. Add a little more milk if needed to create a batter consistency.
Gently heat a non stick frying pan with a little oil and spoon a ladel of the mixture into the pan and allow to cook gently for a couple of minutes and then flip it over and allow the other side to cook. Repeat for all pancakes.
Fry or grill your halloumi slices and lightly poach an egg. Place your pancake onto a serving plate and cover with smashed avocado, a piece of halloumi and a poached egg. Enjoy!