Innovative Breakfast Delight: Purple Sweet Potato Pancakes with Chia Jam

Exploring new flavors with a unique breakfast creation

Today, I’m excited to share a completely new and one-of-a-kind breakfast recipe with you all. This dish was inspired by a craving for something different and the desire to explore new flavors in the kitchen. I hope you enjoy this creative and delicious breakfast creation as much as I do!

Ingredients:

• 150g purple sweet potato, grated
• 50g coconut flour
• 30ml beetroot juice
• 15g chia seeds
• 20ml coconut oil
• 100ml almond milk
• 20ml maple syrup
• 30g chia jam, for serving

Kitchen tools:

• mixing bowl
• grater
• frying pan
• spatula
• measuring cups
• whisk

Preparation:

In a mixing bowl, combine the grated purple sweet potato, coconut flour, beetroot juice, chia seeds, coconut oil, almond milk, and maple syrup. Mix well until all the ingredients are thoroughly combined. The mixture should be thick but pourable.

Heat a frying pan over medium heat and lightly grease it with coconut oil. Pour a ladleful of the batter into the pan and spread it out into a thin pancake shape. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.

Serve the purple sweet potato pancakes warm with a dollop of chia jam on top. Enjoy this unique and flavorful breakfast dish!

Approximate total weight of cooked dish: 400g
Approximate number of servings: 2
Average weight of one serving: 200g
Approximate calorie count per serving: 300 calories

Clever tip:

For an extra burst of flavor, try adding a sprinkle of cinnamon or a drizzle of honey to the pancakes before serving. This will enhance the unique combination of ingredients and take the dish to the next level!

I hope you give this creative breakfast recipe a try and have fun experimenting with different flavors and ingredients. Feel free to customize it to suit your taste preferences and dietary needs. Happy cooking!