Pancakes
Ingredients
- 1 tbsp ground chia seed
- 3 tbsp almond milk
- 145g cooked mashed sweet potato (a bit over 1/2 cup)
- 120g Huel (3 generous scoops)
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp oil
- 2 tbsp agave syrup
Preparation
Mix the chia and milk together and set aside
Then an a large bowl mix together the following
Mix well then add the chia mixture and mix again. Then add 1 1/2 cups (about 350ml) almond milk a little at a time, mixing well between each addition to avoid any lumps forming
Cook spoonfuls of the mixture in a lightly greased frying pan or crêpe maker. You will need to cook them at a lower heat and for longer than standard pancakes would take because of the moisture content in the sweet potato
For the chocolate sauce mix 1/2 cup oat milk (115ml), 2 tbsp cocoa powder and 2 tbsp maple syrup in a small pan. Bring to boil and simmer for a few minutes until slightly thickened. Remove from heat and whisk in 1 tbsp cacao butter or coconut oil and leave to cool. It keeps well in the fridge for about a week