3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

It’s S U N D A Y ! A perfect day for pancakes…am I right?!

I’ve got one amazing recipe for the simplest 3-ingredient sweet potato pancakes topped with a delicious, fresh, sweet, and tart roasted berry rhubarb compote.

Yep. That’s a whole lot of tastiness on one plate!

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

This past week in my weekly SPUD delivery, I got a nice batch of fresh, local, organic rhubarb. I haven’t had rhubarb in ages so I was itching to get in the kitchen and put it to good use.

Rhubarb is actually a vegetable but is typically prepared and enjoyed like a fruit! It’s quite tart, but with some cooking it’s natural sweetness blooms and it pairs perfectly with berries! 

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

Rhubarb is also a nutritional powerhouse! It’s packed with vitamins, minerals, and has a great amount of dietary fibre. Good for your brain and your belly!

I chose to roast the rhubarb with a mix of raspberries and blueberries and a generous drizzle of raw honey to cut the tartness and keep the compote wonderfully sweet.

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

The compote turned out precisely how I had hoped it would – thick, sweet, and perfect for smothering all over my sweet potato pancakes!

Ah yes… on to the pancakes…

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

In my SPUD order I also bought a can of organic sweet potato puree! The puree worked wonderfully combined with a tiny bit of coconut flour and eggs to make a smooth batter for my pancakes.

I opted to use a few drops of stevia for a little extra sweetness, but I realized once the pancakes were topped with my berry rhubarb compote that I could have probably gone without, as the compote was sweet enough for the entire dish!

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

The one drawback of pancakes with sweet potato and coconut flour is that they take a few minutes to cook up in the pan, so patience is required – but trust me, they are well worth the wait!

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

This recipe combines ample amounts of fibre with healthy complex carbohydrates, antioxidants, natural sweetness, and only 7 ingredients in total!

That’s a win, win, win in my mind!

3 Ingredient Sweet Potato Pancakes With Roasted Berry Rhubarb Compote via Nutritionist in the Kitch

The hubby was close by as I prepared this batch of pancakes and was kind of enough to help me make my second little video! Have a peek and be sure to subscribe to my YouTube channel!

Have you made sweet potato pancakes before? What do you put in them? I’d love to hear about it in the comments below! 

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.

Have a beautiful Sunday!

Christal

Nutritionist in the Kitch

Author: Christal

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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