Cube your sweet potato and steam with the skin on for 7-10 minutes, or until soft when stabbed with a knife. Set aside, and allow the sweet potato to cool, then peel off the skins and mash with a fork until smooth. Combine the sweet potato mash with the other ingredients until it forms a smooth batter.
Heat a frying pan with a little coconut oil, and place 1/4 cup of the batter into the frying pan, using a spoon to spread it out into a circle. Repeat this for as many pancakes as you have room for in your pan and cook on a low heat until you start to see bubbles on the upside on the pancake. Flip carefully and cook for a further 2-3 minutes. Repeat until all of the mixture has been used, then transfer to a plate and stack them high with your favourite autumnal toppings.
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|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 768 (17%)|
|Amt Per Serving||% DV|
|Total Fat 85.3g||114 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 128.5mg||40 %|
|Sodium 609.3mg||21 %|
|Potassium 7752.2mg||204 %|
|Total Carbohydrate 880.2g||259 %|
|Dietary Fiber 125.6g||502 %|
|Sugars, other 754.7g|
|Protein 158.2g||226 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4603
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