Sweet Potato Pancakes

Sweet Potato Pancakes

Blood Sugar: 6Servings: 5Preparation Time: 30minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
113kcal
Sugar
3g
Fat
4g
Fiber
2g
Sat fat
1g
Protein
9g
Carbs
12g
Sodium
508mg

Ingredients

2 medium-to-large Sweet potatoes, 4 Organic eggs, 60ml / 2.03fl oz Unsweetened almond milk, 1 tsp Vanilla extract, 2 tbsp Ground flaxseeds, 2 tbsp Cassava flour, 1/4 tsp Kosher salt, 2 tsp Baking powder, 2 scoops (about 2/3 cup) Vanilla protein powder

Preparation

1. Preheat the oven to 200°C (400°F). Prick 2 medium-to-large Sweet potatoes all over with a fork and roast for 1 hour or until very tender. Remove from oven and let cool. 2. When cool enough, remove skins and measure out 2 cups cooked flesh, transfer to a large mixing bowl. 3. Mash sweet potatoes until smooth. 4. Whisk in 4 Organic eggs, 60ml / 2.03fl oz Unsweetened almond milk, and 1 tsp Vanilla extract. 5. Add 2 tbsp Ground flaxseeds, 2 tbsp Cassava flour, 1/4 tsp Kosher salt, 2 tsp Baking powder, and 40g Vanilla protein powder; mix well. 6. Let batter sit for a minute or two. Heat a nonstick skillet over medium heat, add Coconut oil. 7. Pour or scoop 1/4 cup of batter for each pancake. 8. Cook pancakes for 2-3 minutes per side, then transfer to a plate. Repeat in batches, adding oil as needed. 9. Serve with salted grass-fed butter and maple syrup or other toppings.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
31% of RDI
Vitamin C
7% of RDI
Omega 3
1% of RDI
Vitamin A
47% of RDI
Calcium
72% of RDI
Folate
26% of RDI

Good to know

These pancakes are packed with real-food ingredients that support your microbiome and metabolism.

How to Prepare

1. Preheat the oven to 200°C (400°F). Prick 2 medium-to-large Sweet potatoes all over with a fork and roast for 1 hour or until very tender. Remove from oven and let cool. 2. When cool enough, remove skins and measure out 2 cups cooked flesh, transfer to a large mixing bowl. 3. Mash sweet potatoes until smooth. 4. Whisk in 4 Organic eggs, 60ml / 2.03fl oz Unsweetened almond milk, and 1 tsp Vanilla extract. 5. Add 2 tbsp Ground flaxseeds, 2 tbsp Cassava flour, 1/4 tsp Kosher salt, 2 tsp Baking powder, and 40g Vanilla protein powder; mix well. 6. Let batter sit for a minute or two. Heat a nonstick skillet over medium heat, add Coconut oil. 7. Pour or scoop 1/4 cup of batter for each pancake. 8. Cook pancakes for 2-3 minutes per side, then transfer to a plate. Repeat in batches, adding oil as needed. 9. Serve with salted grass-fed butter and maple syrup or other toppings.

Good to Know

These pancakes are packed with real-food ingredients that support your microbiome and metabolism.

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