Ingredients

• 1 sweet potato
• 100 g plain yogurt
• 2 eggs
• 2 tablespoons coconut oil or butter
• 2 tablespoons sugar
• 1 tablespoon vanilla sugar
• 1/2 teaspoon cinnamon
• pinch of nutmeg
• 1 teaspoon grated orange zest
• 200 g (1 and 1/3 cups) wheat flour
• 2 teaspoons baking powder
• small pinch of salt
• for serving: maple syrup, banana, pecan nuts

Preparation

1. Peel the sweet potato, cut into pieces, bake (20 minutes at 190°C) and cool. Measure out 200 g and blend into a puree.
2. In a bowl, mix the puree with plain yogurt, eggs, coconut oil, sugar, vanilla sugar, cinnamon, nutmeg and orange zest.
3. Add flour mixed with baking powder and a small pinch of salt through a sieve. Mix everything with a whisk to combine ingredients into a smooth and uniform batter. You can also mix briefly on minimal speed.
4. Heat the skillet and grease it with oil. Spoon 2 tablespoons of batter per pancake, maintaining spacing. Smooth the surface of the batter.
5. Fry the pancakes on medium heat until they rise and are nicely browned (about 2.5 minutes). Flip to the other side and fry until browned, about 2 minutes. Before frying the next batch, wipe the skillet with a paper towel.
6. Serve with maple syrup, banana slices and pecan nuts.