Total time: 20 minutes
8.15 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Wholemeal (wheat) self-raising flour - 55g
Purple yam - grated 100g
Coconut oil - 1 tsp (4.6g)
Low-fat milk - 150 mL
Olive oil - 1 tsp (4.6g)
Stove, Weighing Scale, Chopping Board, Knives, Non-stick Pan, Bowls, Ladle, Spoons and Serving Dish
1. In a bowl, add flour, yam, coconut oil and low-fat milk. Mix them well.
2. Heat the olive oil in a non-stick pan. Using a ladle, transfer the batter onto the pan and let it cook for 2 minutes over medium heat.
3. Flip the pancake over and let the other side cook for a minute.
4. Serve it hot or at room temperature.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 320g