Try a healthy take on breakfast pancakes. These are made with nutrient-packed sweet potatoes, oranges and grapefruit!
325g sweet potatoes, peeled and coarsely grated
½ tsp vanilla extract
2 oranges, 1 zested, both cut into segments
2 large eggs
½ tsp baking powder
2 tsp rapeseed oil
2 grapefruits cut into segments
Small handful mint leaves
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, yogurt, 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 (four for now and four for another day – keep in the fridge and reheat in a microwave or in a pan). Reserving the rest for another day – but you will need to add 1/4 tsp baking powder to the mixture before using it.
Mix the grapefruit and orange segments with mint and serve with the pancakes.