Sweet potato pancakes with apple & nut compote


Total time: 30m
Preparation Time: 30m

Servings
For 2 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 433 Kcal, 9g Protein, 60g Carbohydrates, 18g Fat


Ingredients

  • Compote
  • a little coconut oil
  • 1 apples, sliced
  • 1 handful pecan nuts, roughly chopped
  • 1 handful pumpkin seeds
  • 2 Medjool dates, diced
  • 1 pinch cinnamon
  • 1 dl water
  • Pancakes
  • 120 g sweet potato
  • a little salted water, boiling
  • 50 g spelt flour
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 0.25 tsp bourbon vanilla powder
  • 1 tsp cinnamon
  • a little maple syrup
  • 1 dl sparkling mineral water
  • coconut oil for frying

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Instructions

  • Compote

    Heat the coconut oil in a pan, briefly sauté the apple. Add the pecan nuts, pumpkin seeds, dates and cinnamon, cook briefly. Pour in the water, cover the compote and simmer for approx. 10 mins., leave to cool.
  • Pancakes

    Peel the sweet potatoes, cut into cubes, place in a pan of boiling salted water, cover and cook for approx. 15 mins. until soft, drain, allow to cool, then puree. Mix the flour with the baking powder, add to the sweet potatoes along with the spices, mix everything together. Combine the maple syrup and mineral water, add to the pan, mix to form a thick batter. Heat a little coconut oil in a non-stick frying pan, add the batter in spoonsful. Cook the pancakes for 2-3 mins. on each side. Plate up the pancakes, serve with the compote and a little maple syrup.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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