Sweet potatoes are fabulously healthy and naturally sweet and make a delicious addition to pancake batters. Packed with beta carotene and vitamin C they are wonderful for supporting immune health and keeping your skin glowing. The homemade caramel sauce is simple to make and can be stored in the fridge for up to a week. I often use it poured over fresh fruit for a healthy treat.
Difficulty – Easy
Time – 10 minutes preparation, 4-6 minutes cooking
Serves – 2-4
What’s good about it?
Lucuma gives a fabulous caramel flavour to the sauce. Lucuma is a low-glycemic sweetener and contains many nutrients including beta-carotene, iron, zinc, vitamin B3 and calcium.
- To make the caramel sauce place all the ingredients in a blender or nutribullet and process to form a thick sauce. Place in the fridge until required.
- To make the blinis place all the ingredients in a blender and process to form a thick batter.
- Heat a little coconut oil in a frying pan until hot. Add spoonfuls of the batter for each blini to the pan spaced apart and cook for 1-2 minutes until golden at the edges. Flip over and cook for a further minute. Remove and repeat with the remaining batter.
- Place the blinis on plates and serve with a little caramel sauce and fresh fruit.
Sweet potatoes make a delicious addition to cakes, bars and breads providing plenty of sweetness and natural fibre. Instead of gluten free flour in this recipe you could use a protein powder to increase the protein content.
150g cooked sweet potato
50g gluten free flour
1 teaspoon Baking Powder
1tsp Vanilla Extract
½ teaspoon Ground Cinnamon
To cook 1tbsp coconut oil
150g soft dates, pitted
2 tbsp. lucuma, sifted
1 tbsp. almond butter
1tsp vanilla extract
150ml almond milk, or coconut milk or coconut cream