Sometimes, while leading a healthy lifestyle, you just need some pancakes. You might not be willing to compromise your hard work with truly eating some unhealthy enriched white flour pancakes but a little something besides sautéed veggies and eggs for breakfast sounds amazing.
And way too tempting…
Insert these little pancakes.
I started out thinking about making some pancakes with almond flour that I’ve had good success with but then I was like, well I need some veggies in there (I like to eat vegetables at every meal). So what to do?
Well then I thought about my friend, Clif, who is a kale crepe making cowboy, I’ve added spinach to pancakes before…but I didn’t have any kale or spinach…I had swiss chard…then I thought, hey what about sweet potatoes?
That’s a vegetable right? At any rate, they’re super good for you and I figured I could probably just add a couple eggs in there and they would cook AND be super healthy!
Score.
And what do you know? It totally worked.
I do plan to try a version with some kale in there at some point but it’s always good to a) go with what you have on hand and b) start simple.
So I decided to photograph these (even though I REALLY didn’t have time and my preschooler was late for school because I did) and I am so glad I did! They were yummy!
And I didn’t feel heavy and gross after eating them AND (key point here) I felt full and they even did a great job fueling my workout this morning and it was a HARD workout. I almost gave up but I wasn’t hungry.
So yum! Try them 🙂
- 1 small sweet potato, baked (about ½ a pound, should make about ½-3/4 cup pureed)
- 2 eggs
- 1 tablespoon coconut oil
- 1 teaspoon raw honey
- 2 teaspoons chai spice (or you can use a combination of your favorites, cinnamon, cardamom, nutmeg, ginger etc)
- Preheat a pan over medium-low heat.
- Place the baked potato, eggs, oil and spices in a blender and blend until you have an nice smooth mixture.
- Add some coconut oil or butter to the pan so they don't stick and pour into small rounds, I did about 3" in diameter.
- Cook until the bottom is browned and a bit crispy, about 4-6 minutes, flip and cook the other side.
- Serve drenched in grass fed butter and a little pure maple syrup, raw honey or jam. Just don't skip the butter - the picture doesn't show much because it was melting so quickly but trust me, it was there.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
