Sweet potato pancakes with orange & grapefruit

• sweet potatoes↗325g g

  peeled and coarsely grated

• vanilla extract↗½ tsp tsp
• oranges↗2

  1 zested, both cut into segments

• ricotta↗150g g

  or bio yogurt

• large eggs↗2
• baking powder↗½ tsp tsp
• rapeseed oil↗2 tsp tsp
• grapefruits↗2

  cut into segments

• small handful mint leaves↗

Step-by-step instructions

1. 1

   Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter.

2. 2

   Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.

3. 3

   If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day – keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day – but you will need to add ¼ tsp baking powder to the mixture before using it.

4. 4

   Mix the grapefruit and orange segments with mint and serve with the pancakes.