| 1 | sweet potato |
| 2 | eggs |
| 100 ml | milk |
| 30 g | unsalted butter |
| 200 g | flour |
| 80 g | sugar |
| 1 tsp | baking powder |
| 100 g | blueberries |
| 30 g | cocoa nibs |
| salt | |
| vegetable oil (for frying) | |
| pecan (for serving) | |
| maple syrup (for serving) |
Scoop out the inside of a baked sweet potato. Add to a bowl with eggs, then mix together with a hand mixer on low speed. Add milk and melted butter and beat until combined.
Add flour, sugar, baking powder, and a pinch of salt. Mix again until smooth.
Heat some oil in a pan over medium heat. Spoon in the pancake mixture and sprinkle with blueberries and cocoa nibs. Flip after approx. 3 min. or until golden, and cook on the other side for the same amount of time. Repeat until mixture is used up. Serve pancakes with pecans and maple syrup. Enjoy!
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