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Sweet potato, banana and blueberry pikelets

1 cup flour (buckwheat, spelt or both, see tips)

½ cup oats

1/2 cup shredded toasted coconut

4 teaspoons baking powder

½ teaspoon cinnamon

2 eggs

1 cup milk (dairy or nut milk of your choice)

½ cup mashed sweet potato

¼ cup ripe mashed banana

1/2 punnet blueberries

Coconut oil for greasing pan

1. Dice and steam sweet potato (freeze leftovers for future use)

2. Smash half a banana with a fork and set aside

3. In a blender, combine flour, oats, coconut, cinnamon, eggs and milk and blend until smooth. Transfer to a bowl and stir in the smashed sweet potatoes, banana and blueberries, being careful not to burst the berries.

4. Heat a large fry pan over medium heat. Lightly grease with coconut oil and pour about ¼ cup per pikelet and cook until fluffy and slightly golden around edges. Flip and continue cooking other side. About 2-4 minutes per side. Continue with remaining batter.

5. Serve with Greek yoghurt and fresh fruit

Tips:

These pikelets freeze very well so make a double batch

I use 1 cup each of buckwheat and spelt flours when I make double quantity