Sweet Potato Pancakes


A delicious healthy breakfast that just works!!

Trying to maintain a healthy lifestyle but still craving something delicious? Then these sweet potato pancakes are the one for you!

We paired our pancakes up with maple syrup & banana to make it extra sweet but add any topping of your choice!

Sweet Potato Pancakes

Sweet Potato Pancakes


120g of cooked mashed sweet potato

2 medium free range eggs

32g of rice flour (any kind of flour can be used)

1/8 tsp baking powder

2 tsp of honey

1/8 tsp ground cinnamon

1/16 tsp salt

50ml of Almond Milk

2 tsp of coconut oil (for cooking)



  1. Cook the sweet potato, once cooked enough mash and leave to cool.
  2. Once the potato has cooled add the flour and the beaten eggs
  3. Then add all other ingredients, and mix well.
  4. Add more milk if you feel the mixture is too thick
  5. Then cook the pancakes as you normally would, (they won’t bubble like normal pancakes to let you know they are ready so ensure that they are cooked thoroughly before serving)!

We served our pancakes with maple syrup & banana’s with a almond milk latte on the side!

Perfect for breakfast or brunch!

KEY FACT : Maple Syrup Contains at Least 24 Different Antioxidants

Pesto Rosso, Chicken & Courgetti Stir-Fry


Serves 1

Pesto Rosso Courgetti Stir-Fry

Pesto Rosso Courgetti Stir-Fry


1 Chicken Breast

150g Courgette Shredded (Courgetti)

1/4 of a Yellow Pepper

5g of Fresh Chilli Diced

1 heaped Tbsp of Pesto Rosso

1 Tsp of Olive Oil


  1. Oven cook the chicken until it is cooked right through (cook in tin foilto avoid drying out)
  2. At the oil to a wok and heat, once oil is heated at the chilli & the pepper.
  3. Cook Chilli & pepper for 1 minute
  4. Then add the courghetti, cook for a further 3 minutes
  5. Next add the cooked chicken straight from the oven ( dice the chicken to make it easier to eat)
  6. Make sure all the contents in the wok are well mixed then add the Pesto Rosso.
  7. Leave cooking in the wok for a further 5 minutes then Serves