YOUR HEALTHY PLATE: Sharon’s Sweet-Potato Oatcakes

This week I have an amazing new recipe from my friend, Sharon, who was so pleased with it that she decided to send it along to share with us! I am thrilled to be able to post it for you today, because I imagine that you are going to love it, too! I doubled her recipe to give you a few extra to share or save for breakfast tomorrow. Thank you, Sharon!

1 medium sweet potato
1 medium banana, very ripe
2 eggs
1/2 cup plain rolled oats (organic)
pinch of salt
2 Tbsp. walnuts, chopped coarsely
olive oil

Wrap the sweet potato in foil and place in oven at 425F for 40-45 min until the flesh yields easily to a fork. Alternatively, you can wrap the sweet potato in a paper towel, fold over the ends, place in a bowl and microwave 5-7 min. Remove and allow to cool 5 minutes.

Scrape the flesh of the sweet potato into a medium-large bowl, and mash well with the banana. Add the eggs, oats, salt and walnuts, and mix well. 

Heat a small amount of olive oil in a medium frying pan, form small-medium pancakes using a 1/8 cup measure, and fry until done. Sprinkle lightly with cinnamon, and serve. Serves 2.

Bon appetit!

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