Sweet Potato Pancakes


1/2 cup sweet potato, steamed until soft and mashed

2 eggs or substitute 

1 tbsp coconut flour

1/2 tsp cinnamon and/or 1 drop *Cinnamon or Cassia or Orange or On Guard Essential Oil

1/4 tsp baking soda

coconut oil, for pan


1 avocado, diced 

1 cup rocket 

1/2 lemon and/or 1 drop *Lemon Essential Oil

1 tbsp fresh herbs, chopped (we use parsley & basil) 

1/4 cup yogurt (optional)

*For dietary use, always choose Certified Pure Therapeutic Grade (CPTG) essential oil


Mix together all pancake ingredients except the coconut oil and beat just until a batter forms.

Heat coconut oil in a skillet over medium heat. 

Pour 1/4 cup of batter out and cook until bubbles start to form. 

Flip the pancake and cook for about another minute or two until fully cooked.

Repeat with the rest of the batter. 

To serve, mix together the topping of rocket salad, diced avocado and juice of half a lemon. 

Spoon on top of pancakes with a drizzle yogurt & herbs.


Note: Get creative with your favorite pancake toppings! 

This recipe can easily be used as sweet or savory depending on what you prefer.


Modified Food Matters