breakfast, dairy free, gluten free, pancakes, vegan
by superfoodsiobhan.com
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 | ||
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Calories: 4603 | ||
Calories from Fat: 768 (17%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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