Sweet Potato Breakfast Cakes

Every week I make a big batch of broth to sip on, use in soups and in various meals. This week, I had leftover sweet potatoes from my broth and decided to make some cakes for breakfast with them.

I try to use up the veggies a day or two after making the broth and store them, covered in the fridge until then.

(Makes 1-2 servings)

Ingredients:

• 200g Japanese sweet potatoes, steamed or cooked in broth

• 1 small ripe banana

• 4 tbsp cassava flour (I use Otto’s)

• 3 tbsp tapioca flour (sub arrowroot)

• 3 tbsp coconut flour (sub oat flour)

• 2 tbsp full fat coconut milk

• 1 tsp baking powder (I use Otto’s)

• 1 tbsp coconut oil, for cooking

Preparations:

• Mash your banana and the sweet potatoes in a large bowl. Make sure to remove the sweet potato skin before doing this.

• Add in one egg and 2 tablespoons full fat coconut milk. Stir together well.

• Then, add in the cassava, flour, tapioca, flour, coconut, flour, and baking soda.

• Mix together until a soft dough begins to form. It should be thick enough to easily pick up with your hands but still pretty soft.

• Break the dough into four pieces. Shape each piece into a patty or four pancake shapes of your choosing.

• Then, coat a skillet with coconut oil and cook each cake for about five minutes or so over medium to medium low heat - just enough for the flour and egg to cook through.

• Serve immediately with your favorite breakfast proteins and greens.