By Sue Bedford (MSc Nutritional Therapy)
A nutritious and delicious savory pancake with a fantastic combination of nutrients – great for health and balancing macronutrients and sugar levels too. Enjoy for breakfast, brunch, or lunch, and reap the benefits from this great combo of sweet potato, avocado, and egg.
Ingredients (makes 4 pancakes/servings)
For the pancakes:
5 oz sweet potatoes mashed
2 small eggs (or 1 if large)
1 tsp baking powder
2 tsp coconut oil or olive oil
5 oz flour (gluten-free flour such as almond, buckwheat or oat)
250ml milk of your choice
¼ tsp ground cinnamon
For the topping:
4 slices of Halloumi
1 large avocado (smashed)
4 eggs
To make the pancakes:
Peel and boil /steam the sweet potato and then mash- this can be done the night before if
easier. Place the sweet potato, milk, cinnamon, and egg into a blender/food processor and blend
together until smooth. In a bowl whisk together the flour and baking powder. Add the sweet potato mixture and stir to combine. Add a little more milk if needed to create a batter consistency.
Gently heat a nonstick frying pan with a little oil and spoon a ladle of the mixture into the
pan and allow to cook gently for a couple of minutes and then flip it over and allow the other
side to cook. Repeat for all pancakes. Fry or grill your halloumi slices and lightly poach an egg. Place your pancake onto a serving plate and cover it with smashed avocado, a piece of halloumi, and a poached egg. Enjoy!
Sue is a Nutritional Therapist specialising in fertility, women’s health, and general wellness.
She works closely with IVF Babble, IVF Babble Africa, and Emme Menopause Magazine.
There are lots of recipes and nutrition articles over on IVF Babble written by Sue in the
wellness section- www.ivfbabble.com and also www.emmemagazine.com
Sue is able to offer remote Nutritional Therapy consultations. If you would like more
information, do take a look at her website www.suebedfordnutrition.co.uk or send her an
email sbnutrition@btinternet.com
