Want to add an extra serve or 3 of veggies to your day? And, with no pain whatsoever? Try this simplest of recipes. It’ll work for breakfast, lunch or dinner, or anywhere in between.
It’s a basic recipe, and you can change the main ingredient for whatever you have available. So it’ll work with pumpkin, banana, or anything else. Just be sure what you use isn’t too wet; zucchini would need to be rung out a bit to reduce the liquid. Banana is excellent with butter and lemon juice, and pumpkin with bacon isn’t all bad, either.
When you use less starchy ingredients (than sweet potato or pumpkin), you can increase the amount of almonds, and you can also add some ground flaxseed, which will act as a binder.
- 100g Sweet potato, raw, peeled
- 20g raw almonds, skin on
- 1 egg
- 1T coconut oil, melted and cool
- ½ teas baking powder
- pepper and salt
- Avocado sauce:
- ½ ripe avocado, peeled
- juice of ½ lime or lemon
- chilli powder or finely chopped fresh chilli
- pepper and salt
- olive oil
- To make the pancakes:
- Process the almonds in a food processor until very finely chopped
- Add the sweet potato, cut into small pieces. Process until it too is finely chopped.
- Add the egg, baking powder and seasoning. Blend well. Add melted coconut oil and blend again.
- Heat a non-stick pan to medium heat, and drop in dollops of the mix. Put the lid on the pan, and leave until a few bubbles appear, and they firm up. They take a little longer than normal pancakes.
- Turn with a spatula, and cook until the second side is nicely browned. Continue with the remainder of the mix until all used. This amount makes about 7 pancakes. Double or triple the mix for larger quantities.
- To make the Avocado sauce:
- Mash the avocado or process to smooth, season well with the chilli and salt and pepper. Add olive oil if you like it thinner.
- Serve with a big dollop of avocado on each pancake