INSTRUCTIONS

STEP 1

Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.

STEP 2

In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).

STEP 3

​Place a non-stick frying pan over medium-low heat and spray the pan with a little oil.

STEP 4

Mix the dry and wet ingredients together to form a smooth batter.

STEP 5

​Pour the pancake batter into the frying pan, allowing approximately under 1/4 cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

STEP 6

While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over medium heat until the peaches are heated through.

STEP 7

Serve the pancakes topped with peaches and a little maple syrup.

TIPS

• For added protein substitute 3 tablespoons of extra whole wheat flour for a protein powder of your choice.
• If making for a single serving freeze the pancakes and only heat ½ a cup of peaches. Frozen pancakes can be warmed up in the toaster.