250 g of GALLO wholemeal spelt flour
1 tablespoon of honey
1 tablespoon of melted coconut oil
4 teaspoons of baking powder
A dash of salt
60 g of sweet potato, pureed
300 ml of milk
1 teaspoon of vanilla extract
1 handful of fresh blueberries
In a bowl mix the oil, egg, sweet potato purée, honey, vanilla extract and milk.
Add the flour, salt and baking powder and mix with a spatula until fully mixed.
Heat a pan with a little coconut oil and pour tablespoons of the mixture to make the pancakes.
Add some blueberries on top of the mixture, cook for 2-3 minutes on one side, flip over and cook for 2-3 more minutes.
Serve with syrup and fresh blueberries.