So I still absolutely stick by my banana and blueberry pancakes. However, I am aware that some people don’t eat eggs (Annie) or bananas (also Annie) so here’s an egg-less banana-less alternative. Sweet potatoes are one of my key food groups so they’re always in the flat, and the other ingredients aren’t particularly fancy either so it’s a good recipe for when you want something that isn’t porridge (this happens to me a lot).

Shopping list: 200g brown rice flour, 200ml almond milk, 1 small sweet potato, 200g blueberries, honey, cinnamon.

Of course the blueberries are optional, especially as they are more expensive in the winter. However, they make the batter a really cool purple colour and blueberries are always great in pancakes.

Gimme the pancakes:

1) Spike the sweet potato, wrap in kitchen roll and put in the microwave for 6-7 minutes. Alternatively, you can peel and boil the sweet potato, but this takes longer and creates more washing up…

2) Place the almond milk, flour, 2 tablespoons of honey, half of the blueberries and a teaspoon of cinnamon in a blender. Once the sweet potato is cooked, scrape the flesh into the blender. Blend until a smooth pretty purple batter.

3) Heat up some coconut oil in a pan. Pour the batter into the pan to make American-style pancakes. However, make sure the pancakes are thin – I tried to make mine thick and they turned out really stodgy and not very pleasant.

Stack and serve! I served mine with maple syrup and the remaining blueberries. However, bananas and strawberries would also do the trick, or bacon if you’re into that sort of thing.