♬ 'Jinx' by Weekend
There's something I'm loving about Weekends grey and foggy voices. Perfect album for a Monday in monochrome London.
Sweet potato is so amazingly versatile I went through another creative burst this morning and made these delicious pancakes.
They are sweet, perfect warm and really tasty.
Yes guys, PERFECT for your special lady if she is steering away from wheat and refined sugars.
If she doesn't jump on you after you serve these for breakfast - you've made them wrong!
Makes 8 small fluffy pancakes.
1 large sweet potato
2 medium eggs
1 tsp gluten free baking powder
1 tsp sunflower seeds
1 tsp pumpkin seeds
1tsp pine nuts
1 tsp ground cinnamon
1tbsp semi skimmed milk
Rice bran oil
Chop and boil sweet potato, keeping skin on.
Meanwhile whisk eggs in a medium bowl and keep to one side.
Once sweet potato is done, mash well with milk.
Whisk into egg mixture until lump free.
Add seeds, cinnamon and baking powder.
Let it rest for five minutes.
Heat 1 tsp rice bran oil in a large frying pan.
Drop one large scoop of mixture in each corner. Try and fit four.
Three minutes on each side should do.
Serve with Manuka honey and chopped bananas.