Sweet potato pancakes with orange & grapefruit
- Preparation and cooking time
- Serves 4
- 325g sweet potatoes , peeled and coarsely grated
- ½ tsp vanilla extract
- 2 oranges , 1 zested, both cut into segments
- 150g ricotta or bio yogurt
- 2 large eggs
- ½ tsp baking powder
- 2 tsp rapeseed oil
- 2 grapefruits , cut into segments
- small handful mint leaves
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Mix the grapefruit and orange segments with mint and serve with the pancakes.