Fluffy sweet-potato pancakes with coconut yogurt & passion fruit
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For a breakfast treat try these fruit-topped pancakes. The sweet potato is naturally sweet so no need to add sugar
MAKES: 12
SERVES: 6
250g M&S Made Without Dairy Coconut Pot
300g sweet potatoes
200ml semi-skimmed milk
2 medium eggs
1 tsp vanilla extract
150g self-raising flour
1 tbsp coconut oil, to fry
100g strawberries
2 bananas
2 kiwi fruit
2 passion fruit
Peel the sweet potatoes and cut into 1in chunks. Boil until tender. Drain and allow to cool. Tip into a blender with the milk, eggs and vanilla, then blitz until smooth. Add the flour and blitz again. Heat the coconut oil in a nonstick pan until it sizzles. Lower the heat to medium and pour the batter into the centre of the pan. When the underside is golden brown and the top bubbles and begins to set, flip and fry for another minute or so. Repeat until you’ve used up all the batter, adding more coconut oil to the pan as needed.
Place two pancakes on each plate, top with a spoonful of the Coconut Pot and slices of fruit. Cut each passion fruit in half
and scoop out the seeds to drizzle on top.
Nutrition per serving: 302kcal, 10.2g fat (7.4g sat fat), 42g carbs, 16.3g sugar, 5g fibre 5g, 8g protein, 0.4g salt