By HighSatiety diet: Meals that keep you fuller for longer.
Sweet Potato Pancakes with Berries & Yoghurt (Vegetarian)
1 step
Cook:25min
Sweet potato is very versatile as it can be used not only in savoury dishes but also in desserts, without the need for sugar. Once you have mastered making these pancakes they can be combined with a whole host of fruits to make tasty desserts and breakfasts. This version, topped with berries and Greek yoghurt is not only low in energy density but is also high in fibre. Vegans can substitute in their preferred non-dairy yoghurt
Updated at: Tue, 13 Feb 2024 10:00:21 GMT
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories223.2 kcal (11%)
Total Fat3.3 g (5%)
Carbs39.8 g (15%)
Sugars10.9 g (12%)
Protein10 g (20%)
Sodium234.3 mg (12%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bake the sweet potatoes, either in the oven at around 200°C for 45 minutes or 5 minutes in the microwave. Don’t forget to pierce the potatoes first. Once they have cooked allow them to cool then scoop out the flesh into a large bowl. Add the egg, flour, cinnamon and a pinch of salt and mix thoroughly with a fork until this mixture resembles a paste. In a large frying pan over a high heat pump in 8 sprays of light oil. Spoon half of the mixture into the frying pan and press down with the back of a spoon to make a pancake shape. Do the same with the second half of the mixture if the pan is large enough with up to a further 8 sprays of light oil. Cook for around 5 minutes until the base has hardened sufficiently so the pancake can be flipped over. Cook for a further 5 minutes until the pancake is fully cooked through and the outside has browned. Serve with the raspberries and yoghurt. Drizzle a small amount of maple syrup over the top for additional sweetness, if required. Suggested servings: Two.
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