Once a month I create a recipe for the blog Nutrição Feminina (meaning "Feminine Nutrition") by my friend Carla Fernandes, who's an holistic nutritionist and focus her work on feminine nutrition ("nourishing the woman who nourishes"). Unfortunately the blog is only in Portuguese but I love her concept and work so much that I wanted to share it with you anyways.
This month's recipe are these delicious Sweet Potato Buckwheat Pancakes. I hope you enjoy them!
Very simple ingredients here...I used cardamom (which I'm in love with...) to give some spiciness, but you can use other spices you like, such as cinnamon or ginger.
I'm really into the fruits of the season so I topped the pancakes with pears and pomegranates that I bought on a local farmer's market. They are super sweet and yummy...I also used some raw cacao nibs to give some crunchiness. The final result was divine!...
You can use any toppings you like. These pancakes work just fine with lost of combinations and flavors!
Sweet Potato Buckwheat Pancakes
Preparation Time: 40 minutes
Difficulty Level: Easy
Cost: ~3,90 €
Nutritional Information (per pancake): 90 Kcal, 7.3 g protein, 15.5 g carbs, 5.5 g fat
1 cup Buckwheat groats (~200 g, or use flour)
2 small Sweet Potatoes (~240 g)
1 +1/2 cups Almond Milk (or any other non-dairy milk)
2 tbsp (30 ml) Agave Nectar (or any other natural sweetener)
Zest of 1 Lemon (prefer organic)
½ tsp ground Cardamon (or any other spice you like such as cinnamon)
½ tsp Baking Powder
Seasonal Fruit (Pears, Apples, Pomegranates…)
Other toppings you like (Raw Cacao Nibs, Shredded Coconut, Goji Berries...)
1. Peel the sweet potatoes and chop them into big chunks. Place them in a bowl and cook them in the microwave for about 4-5 minutes or until tender. Alternatively, steam the sweet potato or bake it in the oven if you prefer. Reserve.
2. Place the buckwheat groats into the food processor or coffee grinder and process for a couple minutes until you get a fine flour. Transfer it to a large mixing bowl. Alternatively, you can use ready-to-use buckwheat flour.
3. Add in the baking powder, the lemon zest and the cardamom or any other spice you like. Mix it with a whisker. Reserve.
4. Place the cooked sweet potato chunks into the food processor along with a little bit of the milk and process until it forms a soft puree. Transfer it to the bowl.
5. Pour in the remaining almond milk and the agave nectar and whisk well to combine into a homogeneous batter.
6. Heat a non-sticky pan over low heat. When hot, scoop two heaping tbsp of the batter and spread it into a circle using the back of your spoon. Let it cook for about 1 minute and flip it with the help of a spatula. Cook the other side for about 2-3 minutes. Repeat the process with the rest of the batter.
7. Serve the pancakes topped with seasonal fruit (pears, apples, pomegranate arils...) and other topping you like (cacao nibs, shredded coconut, Goji berries...). Enjoy!
I hope you enjoy these delicious pancakes! They have a good amount of protein so they make a great post-workout snack!