My inspiration for this recipe was the small container of left over sweet potato in the fridge – about 100g.
I used wholemeal self-raising flour so didn’t need any raising agent. You could use gluten free flour or buckwheat flour.
The recipe made 6 pancakes – 2 servings.
100g mashed sweet potato
100g self-raising flour or 100g plain flour + 1 teaspoon baking powder
100ml milk – I used soya
1 tablespoon maple syrup
½ teaspoon cinnamon
Coconut oil – add a tablespoon of melted oil to the batter just before cooking.
Combine all the ingredients to form a stiff batter.
Melt some coconut oil in a heavy frying pan and add a tablespoon to the batter.
Drop batter mixture into the hot pan and cook until the surface begins to bubble. Turn the pancake to cook the other side.
I spread homemade peanut butter on three of the pancakes and drizzled them with maple syrup for a delicious breakfast.
“Ask not what you can do for your country. Ask what’s for lunch.” Orson Welles
A brisk walk in the winter sunshine was just what I needed today. A busy Christmas and a very heavy cold over New Year have knocked my energy levels significantly, so exercise has been quite low on my list of priorities over the last week or so. Today was the first day I felt motivated to get back on track, so I donned my running gear at lunchtime and marched around a steep up and down three-mile loop, accompanied by my lovely husband and dog. Lunch needed to be quick, nourishing and warm. Soup! I made this creamy, wholesome and tasty soup for two in around 15/20 minutes.
A large potato, grated
1 carrot, grated
1 stick celery, grated
1 tin butter beans OR cannellini beans in water
1 cup frozen sweetcorn
1 teaspoon Swiss Bouillon powder (optional)
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground pepper (I used white pepper)
1 teaspoon turmeric
Salt to taste
I used my food processor to grate the potato, carrot and celery – speed is of the essence when you’re hungry.
Add the grated veg, garlic powder, onion powder, pepper and bouillon to a heavy bottomed sauce pan, cover with water (I used boiling water from the kettle to speed up the process) and simmer.
Blend the beans in a food processor into a thick liquid. I used the water from the can but you can rinse the beans and use fresh water if they are canned in salted water.
Add the beans, turmeric and sweetcorn to the soup. Heat through, serve and enjoy. I sprinkled a teaspoon of vegan parmesan on top of mine.