Sweet potato pancakes with orange & grapefruit

gluten free breakfast grapefruit healthy breakfast low fat orange pancakes sweet potato

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Source

Ingredients

325g sweet potatoes , peeled and coarsely grated

½ tsp vanilla extract

2 oranges , 1 zested, both cut into segments

150g ricotta or bio yogurt

2 large eggs

½ tsp baking powder

2 tsp rapeseed oil

2 grapefruits , cut into segments

small handful mint leaves

Method

Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter.

Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.

If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day – keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day – but you will need to add ¼ tsp baking powder to the mixture before using it.

Mix the grapefruit and orange segments with mint and serve with the pancakes.