Welcome back for my latest ‘Meal of the Month’!

Every month, I’ll let you in on a little secret – one of the special recipes I use to make sure I can take on each day with new passion and verve. Your diet defines who you are, after all.

If you’re struggling to find a diet that fills you with the dynamism and happiness you crave, sign up to my unique nutritional therapy programme and find out how food can help you release your full potential.

What I love about this recipe…

This is a real can-do recipe. It’s packed full of protein and carbohydrates. This makes it a great energizer for pre/post workout.

It’s so quick and easy, you’ll be tucking in before you’ve even realised. Plus, it’s a cheeky little reminder of the pancakes of your childhood, with more grown up yet equally succulent toppings.

Recipe details

Here’s a quick overview of this recipe:

  • Preparation time = 5 minutes
  • Cooking time = 10 minutes
  • Serves = 4 (approx. 6x small pancakes)

Here are all the ingredients you’ll need:

  • 1 cup cottage cheese/plain Greek yogurt/non-dairy coconut yogurt (my favourite!)
  • 1 cup sweet potato puree (or mashed sweet potatoes)
  • 1 cup old-fashioned oats
  • 5 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tbsp maple syrup

Optional toppings:

  • Cranberries
  • Flaked coconut
  • Maple syrup
  • Chia seeds
  • Mixed berries
  • Coconut Yogurt

Let's get cooking

  1. Combine all the ingredients in a blender, then puree the mixture until smooth.
  2. Coat a non-stick griddle or frying pan with a spritz of cooking spray, then heat over a medium flame.
  3. Once the oil is heated, pour out the batter in portions equivalent to ¼ cup. Repeat until the pan has been filled.
  4. Leave the batter to cook until you begin to see bubbles forming on the surface and the edges becoming dry (approx. 2 minutes).
  5. Flip the pancakes using a wide spatula, then leave to cook until both sides have turned a luscious shade of golden brown (approx. 1 minute).
  6. Repeat steps 3 – 5 until you’ve used up all of your batter.
  7. Serve straight from the griddle, or keep them warm by setting them out on a baking sheet and putting them in the oven on a low heat.
  8. Finish off with your favourite selection of toppings.

Tips and tricks

  • This recipe works with sweet potato in just about any form; mashed, baked, skinless or canned will all do just fine.
  • Making sweet potato pancakes is a great way of using up leftover sweet potato mash.
  • Don’t worry about how smooth the sweet potato is before you start prepping – the blender will turn it into a silky puree.

Per serving

  • 226 cal
  • 10g fat (3g sat)
  • 17g carbs
  • 314mg sodium
  • 3g fiber
  • 8g sugar
  • 16g protein

The new you is closer than you think. Sign up to my nutritional therapy programme and discover how to eat yourself to optimal health.

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