Sweet Potato and Huel Pancakes with Chocolate Sauce
Ingredients
- 1 tbsp ground chia seed
- 3 tbsp almond milk
- 145g cooked mashed sweet potato
- 120g Huel
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp oil
- 2 tbsp agave syrup
- 1 1/2 cups almond milk
Chocolate sauce
- 1/2 cup oat milk
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 tbsp cacao butter or coconut oil
Preparation
Mix 1 tbsp ground chia seed and 3 tbsp almond milk together and set aside.
In a large bowl, mix together 145g cooked mashed sweet potato, 120g Huel, 1 tsp baking powder, 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 2 tbsp oil, and 2 tbsp agave syrup.
Add the chia mixture to the bowl and mix well.
Gradually add 1 1/2 cups almond milk, mixing well to avoid lumps.
Cook spoonfuls of the mixture in a lightly greased frying pan at a lower heat and for longer than standard pancakes due to the moisture content.
Sauce making
In a small pan, mix 1/2 cup oat milk, 2 tbsp cocoa powder, and 2 tbsp maple syrup.
Bring to a boil and simmer for a few minutes until slightly thickened.
Remove from heat and whisk in 1 tbsp cacao butter or coconut oil.
Leave to cool; it keeps well in the fridge for about a week.