Sweet Potato Pancakes – NEED TO BE IN YOUR BELLY!
I have been perfecting my sweet potato pecan pancake recipe – they’re so easy to make. I just throw all the ingredients in my Blend-Bot (Blendtec superpower blender) and pour the batter straight into a hot pan.
I cooked them in walnut oil today – amazing!
I had them as a post-workout meal and they hit the spot!
Sweet Potato Pecan Pancakes
Yield: 2 servings
You will need: blender, measuring cups and spoons, skillet, spatula
1/2 cup baked sweet potato
2 x-large eggs, or the equivalent of 1/2 cup (sometimes I use half egg whites)
1/2 cup almond milk (you can add a splash more if the batter is too thick)
1/4 cup oat bran
1/4 cup almond meal flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
A couple shakes of sea salt
1. Add all ingredients to your blender and blend until creamy and well-mixed.
2. Have your skillet at medium heat and coated with a little cooking oil. I used walnut oil today, but have also really liked these cooked in coconut oil.
3. Because the sweet potato is a dense, tuberous vegetable the pancakes will take a little longer to cook through than you might be used to. Allow them to cook on the first side until the color/texture of the top starts to change slightly, or small indented bubbles form. Then flip. Cook completely on other side – not quite as long – and serve hot.
4. Top with pecans, a little honey or maple syrup and grass-fed butter if you like.
Perfect post-workout fuel!!