| 10 | 20 | 272 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 2 small potato(es) | Sweet potato (wet ingredients) |
| 5 leaves | Kale (finely chopped, wet ingredients) |
| 2 large egg | Egg yolk (wet ingredients) |
| 1/2 cup | Sunflower oil (wet ingredients) |
| 1 piece, 1-inch | Ginger root (peeled, minced, wet ingredients) |
| 1 tbsp | Nutmeg, ground |
| 1 tsp | Black pepper |
| 1 tsp | Sea Salt |
| 1 cup | Quinoa flour |
| 1 tsp | Baking powder |
Wash and grate sweet potatoes.
Combine the wet ingredients into a large bowl. Combine dry ingredients into a small bowl. Fold dry ingredients into wet. If too thick, add 1-2 tablespoons of water.
Warm a large griddle on the stove and add 1 teaspoon of butter or sunflower oil. Once the oil is hot, place half a ladle full of batter into the pan.
Flip the pancake over once it starts to set and small bubbles appear on the top, about 2-3 minutes. Cook for 2-3 minutes more.
Repeat steps for the rest of the pancakes.
Enjoy warmed as a snack, or as a lunch with a side salad.
| Grain | 0.9 |
| Meat Alternative | 0.2 |
| Vegetables | 0.6 |
