There is no limit to what you can add to a frittata. This versatile dish will taste amazing with most things you throw into it, plus it’s a great way to get the kids to eat their vegetables! This frittata…
These sweet potato pancakes are a great idea for both a lunch box snack and an afternoon treat once the kids are home from school. Full of fibre and complex carbohydrates, these pancakes are a fantastic alternative to a typical pancake recipe. They will also satisfy your fussy eaters taste buds with the natural sweet flavours the sweet potatoes have to offer.
Make a double batch a head of time, have them ready for a quick lunch box filler. Kids can also help themselves after school, making it an easy snack to make themselves. Serve with a little honey or jam if you wish, or even a slither of butter is also great!
- Place the mashed sweet potato in a mixing bowl, crack in the egg and mix well.
- Stir in the flour and add the baking powder and soda.
- Add 1/3 cup of coconut milk, stirring. Stir in 1 tablespoon of the melted butter. Add some more milk if you think it is required, the mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
- Place a non-stick or heavy iron fry pan over medium heat on top of the stove and add 1/2 teaspoon of butter.
- Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Flip the pancakes and cook another 2 minutes.
- Remove pancakes from the fry pan and keep warm on a covered plate in the oven.
- Repeat the procedure until all the pancakes are cooked.
- After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.