- 325g sweet potatoes, peeled and coarsely grated
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- ½ tsp vanilla extract
- 2 oranges, 1 zested, both cut into segments
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 150g ricotta or bio yogurt
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 grapefruits, cut into segments
- small handful mint leaves
Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter.
Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.
If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day – keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day – but you will need to add ¼ tsp baking powder to the mixture before using it.
Mix the grapefruit and orange segments with mint and serve with the pancakes.
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