You’ll be surprised there’s no flour in these pikelets because the texture is SO YUMMY. I often make up a huge batch and freeze them for school snacks and serve them for for a supercharged brekkie with a smoothie on the side.
You’ll find the babes are really full after these because of the protein from the egg and the high fibre content of the sweet potatoes.
Sweet Potato Pikelets
You’ll be surprised there’s no flour in these pikelets because […]
By Stacey Clare
1 & 1/2 cups cold sweet potato, mashed
1 tsp Chinese 5 spice or cinnamon
1 tsp coconut oil
Combine the sweet potato, eggs and spices in a bowl and stir until smooth and well combined.
Heat the coconut oil in a frypan over a low heat. Add generous tablespoonful of the mixture to the frypan, ensuring the pikelets are evenly surfaced. You might want to use the back of a spoon to achieve this.
Repeat the cooking process until all pikelets are made.
Tip: These freeze great, so make up a batch for lunch boxes. They’re great with a little jam on top!