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Sweet Potato Pancake with Coconut and Berries

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Thanks to its natural sweetness, roasted sweet potato pairs incredibly well with coconut yogurt and antioxidant-packed blueberries. These easy-to-make silver dollar pancakes cook quickly and reheat well, so we recommend making a double batch and freezing any leftovers.

Serves 2

for the pancakes:

1 roasted sweet potato

½ cup gluten-free oat flour

½ teaspoon kosher salt

1 tablespoon plus 1 teaspoon coconut nectar

¼ teaspoon ground cinnamon

2 tablespoons coconut oil, plus more as needed

to garnish:

½ cup fresh blueberries

½ cup unsweetened coconut yogurt

2 tablespoons coconut nectar

1. Peel and mash the roasted sweet potato in a medium bowl. Add the oat flour, salt, coconut nectar, and cinnamon and mix to combine.

2. Heat the coconut oil in a large nonstick sauté pan over medium heat. Divide the batter into 6 equal-size balls and press into small pancakes. Cook the cakes for about 2 minutes per side, or until nicely browned and warmed through.

3. While the pancakes cook, whisk together the coconut yogurt and coconut nectar.

4. Divide the cooked pancakes between 2 plates, drizzle with the coconut yogurt, and top with fresh blueberries.

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