You’ll love this sweet potato pancake recipe if you like sweet potatoes. They are not just for baking or frying. Sweet potatoes are also packed with beta-carotene, which can offer antioxidant protection for the skin.

Serves: 2 (2 large pancakes per serving)

Prep: 5 mins, Cook: 10 mins

Kcal: 390, Fats: 16g, Carbs: 34g, Protein: 28g, Fiber: 6g

Ingredients

For the protein pancakes mix:

• 1 large sweet potato, cooked & mashed

• 7.9 oz. (225g) egg whites

• 1 oz. (30g) vanilla protein powder

• 1.2 oz. (35g) ground flaxseed

• 2 tsp. baking powder

• ½ tsp. pure vanilla extract

• ⅛ tsp. sea salt

• ⅛ tsp. ground cinnamon

• 1 tbsp. coconut oil for cooking

To serve:

• 2 tbsp. chopped pecans for garnish

• 2 tbsp. maple syrup for serving

Directions

In a blender, add all the ingredients for the pancakes, except for the coconut oil, and blitz until smooth.

Add the coconut oil to a non-stick skillet and place over medium-high heat.

Pour ¼ of the pancake batter into the hot skillet and cook the pancake for 2-4 minutes, until bubbles appear in the pancake's center.

Flip the pancake over and cook for a further 2-3 minutes or until golden brown and cooked through.

Repeat the process with the remaining batter to make 2 large pancakes.

Serve the pancakes warm with the chopped pecans and a drizzle of maple syrup.

A perfect grab-and-go breakfast for busy people. Make a batch, store them in the fridge, and have them ready for grabs. Yogurt is packed with protein and probiotics, but choose unsweetened and grass-fed when possible, as they are healthier options.

Serves: 3, Prep: 15 mins, Cook: 0, Chill: 2 hrs overnight + 30 mins

Kcal: 406, Fats: 17g, Carbs: 45g, Protein: 22g, Fiber: 9g

Ingredients

For the jam:

• 13 oz. (370g) mixed berries, frozen

• 2½ tbsp. chia seeds

• 1 tbsp. orange juice

• 2 tbsp. maple syrup

For the parfait:

• 16 oz. (450g) Greek yogurt

• 3 tbsp. peanut butter, natural

• 4 tbsp. granola to serve

• 2 strawberries, sliced, to serve

Directions

To make the chia jam, combine the berries, chia seeds, and orange juice in a bowl and stir well.

Cover and leave room temperature for 1-2 hours or chill in the refrigerator overnight.

When ready to eat, mash the jam until smooth. Stir in the maple syrup and leave for 20-30 minutes.

This recipe serves three and only uses half the jam, so store the remaining jam in an airtight container in the refrigerator for up to 1 week.

For each parfait, divide the yogurt between 3 serving glasses or bowls. Top with layers of peanut butter and chia jam.

Repeat each layer and chill until ready to serve.

When ready to serve, top with granola and strawberries.