A small handful of fresh coriander (roughly chopped)
Instructions
Start by boiling your sweet potatoes until firm but tender. Drain the sweet potatoes and mash, or simply place into the bowl of your food processor and pulse a few times before blending until smooth.
Next add the rest of your pancake ingredients except for your spring onion, fresh coriander, almond milk, and coconut oil and again blend until smooth, being sure to scrape down the sides frequently to ensure that all of the ingredients incorporate thoroughly.
Add in your almond milk, spring onion, and fresh coriander and pulse a few times before blending until smooth.
Place a medium sized frying pan on a high heat and add just enough of your coconut oil to coat the pan - you'll have to do this for each pancake. Once the oil has melted reduce the heat and place 2-3 generous sized tbsp of the batter into the pan. Using the back of your spoon shape into a perfect circle!
Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further 1-2 minutes. The pancake will ‘puff up’ even more and be golden brown when done. If you’re still unsure as to whether or not it's ready simply press down with a spatula to make sure that no batter seeps out. Repeat until all of the mixture has been used.
For the topping melt half of your ghee into a small frying pan and add all of you ingredients except for the hard boiled eggs. Cook for around 7-8 minutes on a medium heat until the vegetables are tender and juicy. Remove from the heat and add the remaining ghee so that it only just melts over your veg.
Plate up all of your pancakes, top with your vegetables, hard boiled eggs, and sprinkle with fresh coriander. Simples!
Notes
*Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/bombay-sweet-potato-paleo-pancakes/