3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote
 
Cook time
Total time
 
Serves: 1-2
Ingredients
  • For the pancakes:
  • ½ cup sweet potato puree
  • 2 eggs
  • 1 tablespoon coconut flour
  • 5-10 drops of stevia or 1 tablespoon melted honey (optional)
  • For the compote:
  • 2-3 stalks of rhubarb, chopped
  • 1 cup mixed raspberries and blackberries
  • ½ tablespoon raw honey
Instructions
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Spread the rhubarb and berries over the pan and drizzle with the honey.
  3. Roast for 25 minutes.
  4. Meanwhile prepare the pancakes by whisking the eggs in a bowl and stirring in the sweet potato puree and coconut flour until smooth. (add in the stevia or honey if you prefer)
  5. Heat a small non-stick pan over medium heat and oil the pan with coconut oil or cooking spray.
  6. Pour the batter into the pan and smooth, let each pancake cook for about 3 minutes before flipping.
  7. Repeat until the batter is finished. Makes about 6 pancakes.
  8. When the rhubarb and berries are finished roasting, remove the pan from the oven and mash the rhubarb with the berries and add to a bowl.
  9. Top the pancakes with ¼ cup of rhubarb compote and store any extra compote in a jar in the fridge for later use.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/3-ingredient-sweet-potato-pancakes-with-roasted-berry-rhubarb-compote/