Sweet Potato & Pumpkin Seed Pancake
Sweet Potato & Pumpkin Seed Pancake Recipe


  • 100g Sweet potato
  • 100ml Almond milk
  • 100g Brown rice flour
  • 1 tbsp Honey
  • 1/2 tsp Mixed spice
  • 25g Pumpkin seeds
  • Coconut oil for greasing
  • Orange zest (optional)


1.    Peel the sweet potato, discard the skin and chop into small pieces. Boil or steam for around 10 minutes or until really soft

2.    Place the potato with the almond milk, flour, honey, and mixed spice in a blender and blend until totally smooth

3.    Add coconut oil to a non stick pan and let it get really hot before placing about two tablespoons of batter in

4.    Use a spoon to shape the batter into a circle, allow it to cook for two to three minutes or until the top is starting to firm. Flip and allow to cook on the other side

5. Repeat until all the batter is used up

6. Top with Greek yoghurt, orange zest and drizzle with a touch of honey (optional)

TIP: Make sure you cook the first side for long enough to enable you to flip

Sweet potato has a lower glycaemic load than regular white potato, it’s higher in fibre and is better for B Vitamins, which support your energy production, female hormone balance, heart health and mood. They are also rich in beta-carotene, which is very good for eye health. To make it sweet, the recipe contains honey. Although effectively a form of pure sugar, honey is a naturally occuring variety that, when compared to refined white sugar, has small benefits in terms of vitamins and minerals. If trying to give up sugar, you need to retrain your taste buds and reduce the habit of having sweet things all of the time.