250 g Sweet potatoes (cooked)
2 Eggs
150 g of Rice Flour
100 ml of Almond Milk s.f.
50 ml of Extra Virgin olive oil
1 sp of lactose free Greek yogurt
30 g of Coconut sugar
1 sachet of cream of tartar
1 tsp of Bicarbonate
Q.b Cinnamon powder
Q.b Vanilla powder.
Topping:
Q.b Buckwheat flakes
Q.b Pumpkin Seeds
Q.b Hazelnuts