That end-of-term tired feeling has really hit hard now and the next few weeks at home are looking very appealing! I've got one more exam to get through up here and then I'm heading home for the Easter holidays to an (apparently) summery and beautiful spring climate!
This term has whizzed by with my internship at delicious sandwiched in the middle and now I'm nearly at the end of my second year (already!!!)
In order to get me out of bed the last few days I've been whipping up some energy-sustaining breakfasts including these spiced sweet potato pancakes. All you need to do in advance is boil up some peeled and diced sweet potato and then keep it in a tupperware in the fridge until you are ready to use it.
These pancakes are absolutely delicious and make a filling but light meal to keep you going for the day ahead.
Sweet potatoes are rich in fibre, vitamins and betacarotene and so make a great healthy addition to one of my favourite breakfast choices.
To make enough to feed 2-4 people (depending on how hungry you are!)
1 medium sized potato (roughly 225g), peeled, boiled, cooled and then mashed.
250ml almond milk (you can use normal or soya milk here instead)
100g plain flour ( I used gluten-free)
50g spelt flour
1/4 tsp ground ginger
1/2 tsp ground nutmeg
Coconut oil/butter to cook.
Measure out the flours and spices into a large mixing bowl. In a separate small bowl or measuring jug, whisk together the eggs, almond milk and cooled, mashed sweet potato. You could also add a little vanilla paste if you wish. Then pour the wet ingredients onto the dry ones in the mixing bowl and whisk using a balloon whisk to a batter. ( Don't worry about any lumps!)
Put a large, non-stick frying pan over a high heat and then add a little coconut oil or butter. Then add heaped tablespoonfuls of the batter - I cooked 4 small pancakes at a time. Let the pancakes fry on one side for about 60 seconds until small bubbles start to appear and then flip them over and cook on the other side until golden brown. Repeat with the rest of the batter mixture. Whilst I'm cooking the pancakes I have a plate ready in a warm oven so that I can keep the pancakes warm whilst I'm cooking the rest.
Serve the warm pancakes with a generous drizzle of honey or maple syrup, some freshly sliced banana and some crushed pistachios or a little bit of whatever you fancy!