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Sweet Potato Pancakes with Tomato, Spinach and Mushrooms

Sweet Potato Pancakes with Tomato, Spinach and Mushrooms

Ingredients
8
Prep time
5 minutes
Total time
Category: Breakfast
Serves: 4
Allergens: Coconut, Mushrooms, Tomatoes

Ingredients

For the pancake

  • 112 cups almond milk
  • 3 tsps baking powder
  • 1 cup chickpea flour
  • 2 tbsps extra virgin coconut oil
  • 12 tsp sea salt
  • 1 large sweet potato (chopped with skin)
  • 12 cup tapioca starch
  • 1 tsp turmeric powder

For the filling

  • 1 tsp black pepper (ground)
  • 1 cup button mushroom (sliced)
  • 12 tbsp extra virgin coconut oil
  • 1 medium onion (diced)
  • 1 tsp sea salt
  • 2 cups spinach (chopped)
  • 4 medium tomato (diced)

Directions

  1. Preheat a small pot and boil the sweet potato until totally soft.
  2. Preheat a small pot and boil the sweet potato until totally soft for about 10 min.
  3. Use a big bowl and mix all the ingredients (except the coconut oil) for the pancake using an immersion blender until smooth.
  4. Preheat two big skillets one for the filling and one for the pancakes.
  5. Use half a tbs coconut oil for one pancake and bake for about 3-5 minutes from each side until golden brown.
  6. For the filling add the coconut oil and and saute the onion for about 5 minutes before you add the tomatoes and the mushrooms.
  7. Saute the tomatoes and mushrooms for another 5-10 minutes before you add the spinach.
  8. The spinach you just wilt and then you add salt and pepper.
  9. Serve the pancake stuffed with vegetables.

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