Name: Sweet Potato Pancakes with Oats
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup (instant) oats; 3/4 cup sweet potato puree (ca. 200 g); 2 tbsps applesauce (can be replaced by 1 tbsp of honey); 1 1/2 cups almond milk (organic with only allowed ingredients, or milk of your choice); 2 tsps cinnamon; 1 tsp cardamom; 1 tsp baking powder; 1/4 tsp salt; 1 tsp coconut oil (to cook the pancakes in); 2 cups blueberries (ca. 300 g); 1/4 cup (goat milk) yogurt

Ingredients

1 cup (instant) oats
3/4 cup sweet potato puree (ca. 200 g)
2 tbsps applesauce (can be replaced by 1 tbsp of honey)
1 1/2 cups almond milk (organic with only allowed ingredients, or milk of your choice)
2 tsps cinnamon
1 tsp cardamom
1 tsp baking powder
1/4 tsp salt
1 tsp coconut oil (to cook the pancakes in)
2 cups blueberries (ca. 300 g)
1/4 cup (goat milk) yogurt

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Instructions

Combine the oats, sweet potato puree, applesauce, almond milk, spices, salt, and baking powder together in a blender and combine until smooth.
Heat a griddle or nonstick pan over low/medium heat and add a tsp of coconut oil.
Place about 1-2 tbsp of the batter per pancake onto the griddle and cook until starting to brown a little. Repeat for the rest of the batter. (this should make 12 pancakes)
Cook the blueberries in the pan until a sauce starts to form. Turn off the heat and add the yogurt. Stir a little just to marble the yogurt and then transfer to a serving bowl.
Serve the pancakes with the blueberry sauce and enjoy. The nutritional facts are based one person of four, meaning 3 pancakes and 1/4 of the blueberry sauce. But in all honesty I eat about 5-6 pancakes, when I make this dish.