Sweet Potato Basil Pancakes

This is a great Sunday morning / brunch dish! 

It’s hearty, fresh, and takes seconds to prepare. 

Feel free to change up the toppings: marinated vegetables, sautéed spinach with mushrooms, etc.

Serves 2

INGREDIENTS:

• 80g shredded or shaved sweet potato

• 100g spelt flour 

• 1 tbsp nutritional yeast

• 1 tbsp sunflower seed oil

• ½ tsp each garlic and onion powder

• Pinch of nutmeg and turmeric

• 175 ml nut milk unsweetened (e.g. oat)

• Few leaves fresh basil

• 6 medium size mushrooms

• Handful fresh greens, e.g. arugula

• 100g soy yogurt

• 1 garlic clove

• Squeeze of ½ lemon

• Salt and pepper to taste 

METHOD:

• Mix the soy yogurt together with 1 clove of freshly minced garlic and lemon juice. 

• Set aside.

• In a large mixing bowl, mix flour, spices, and plant milk. 

• Add in the shredded sweet potato and whisk well. 

• Add some oil to a pan over medium heat and bake the pancakes from both sides. 

• Serve with fresh greens and your garlic-infused lemon yogurt!