Sweet Potato Pancake with Coconut and Berries
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.
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.
Originally featured in The Annual goop Detox 2018
