Sweet Potato Protein Pancakes

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Hello,

 

So this recipe comes after literal YEARS of trial and error. As a lover of both pancakes and nutrition, I have gotten very into the healthy pancake scene. Banana egg pancakes, protein pancakes, plantain pancakes, you name it. Avocado pancakes…no I’m kidding but you best believe I will google that in a minute because its probably friggin fantastic.

WOW THEY EXIST AND LOOK AMAZING, AVOCADO CAN DO ANYTHING

So after you’ve gone out and made those pancakes, come back and make these ones. I have been working towards a sweet potato pancake recipe for ages, and the main issue was that I just didn’t feel I needed to follow a recipe so would throw stuff in a bowl and then curse loudly when the pancake turned more into sweet potato protein scramble (not bad, but not the desired results). But HAHA I figured it out, no recipe required. Only took a few years…..

The main trick was coconut flour. Basically the flour equivalent of sand, it can be tricky to work with. It makes all baked goods dry as fuuuuuck. However, when trying to make a vegetable into a pancake, that is exactly what you want. I have made a variation of this without the coconut flour, just added extra protein, but it didnt flip or rise as well, so you’ve been warned.

Sweet Potato Protein Pancakes

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Makes 4 medium sized pancakes (I usually halve this for single serving, or I make double and freeze!)

Ingredients

  • 1/2 cup mashed sweet potato
  • 1 scoop protein powder of choice (I recommend a neutral flavor)
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/4 c almond milk
  • 1/2 tsp cinnamon
  • 1/4 cup honey (note: I usually leave this out, since protein powder is often sweetened and I like to add maple syrup)
  • 2 Tbsp coconut flour (if leaving out: add 1/2 scoop more of protein powder)

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Directions

  1. Mix all ingredients together and puree (hand blenders are great here). The consistency is key: it shouldnt be too runny. I usually add everything but the almond milk and see where I’m at. If it drips off the spoon, you’re good and don’t need to add much.
  2. Pour into greased pan on medium low heat, let cook for  while. Longer than the average pancake. Be patient its amazing and its good for you.
  3. Flip!!
  4. Let cook on other side
  5. Remove from eat and serve with bacon

Side note: my flipping game changed instantly when I bought a fish spatula

They’re good for fish because they’re skinny and long, so make flipping delicate items like fish easier. You know what else is delicate? Fried eggs. Pancakes. Fritters. Seriously, I love this spatula. Save yourself (and your fried eggs) and stop using those chunky plastic spatulas immediately.

This is my current workout jam; “you can all run naked backwards through a field of dicks” is one of my favorite lines.

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3 responses »

    • Thanks for commenting! I find myself quite unimpressed with regular pancakes now, like of course everyone likes them you’re not trying to hide a vegetable in there! I’m very intrigued by avocado pancakes. The metal spatula was a game changer, I can’t go back!

  1. Pingback: Avocado Pudding | Chocolate Chili Chai

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