Silver dollar pancakes with creamed sweet potato, kale and candied nuts


6-8 servings on a buffet

2 medium sweet potatoes
1 tsp fresh ginger, grated
2 tbsp water
1¾ oz.chopped green cabbage
1 red apple
2 tsp cold pressed canola oil
Falksalt sea salt flakes with iodine

Pancake batter
2 cups oat flour
2¼ cups oat drink
1 tbsp baking powder
Oil for frying
½ tsp fine-grain Falksalt Himalayan salt

Candied nuts
A generous handful of mixed nuts, such as shelled hazelnuts, almonds and walnuts
2 tbsp maple syrup or honey
Falksalt sea salt flakes with iodine



Whisk together the pancake ingredients; set aside for 15 minutes.


Preheat the oven to 390 °F. Cut the sweet potatoes in half lengthwise. Brush the cut surface with 1 tsp oil; place on a baking tray with the cut surface facing up and bake in the middle of the oven for about 20-25 minutes until completely soft right through. Leave to cool. Scoop the potato flesh out of the skin and mix together with ginger and water until smooth; season to taste with salt.


Massage the kale with 1 tsp oil and a pinch of salt until it softens. Finely chop or julienne the apple, and mix with the kale.


Roast the nuts in a dry skillet until they are lightly golden and begin to smell nutty. Add the maple syrup and bring to the boil. Sprinkle with a pinch of salt and stir. Pour onto a parchment paper and allow to cool. Chop coarsely.


Using the batter, fry silver dollar pancakes. Top with creamed sweet potato, kale and candied nuts. Sprinkle with a pinch of sea salt flakes.