Sweet Potato Pancakes
I am one of those annoying morning people. I love my coffee. I love watching the news. I love the quiet of the city and getting a workout in before the sun comes up. During the week, I am relatively routine and that includes my breakfast. Typically I will have some oatmeal with berries, peanut butter and protein powder, along with two boiled eggs. Every once and a while, I like to switch things up and that is where these clean, light, sweet potato pancakes come into play.
I was in San Francisco this past fall for a wedding and had one of the most enjoyable breakfasts outside at the delicious Sweet Maple. It was my first time having vegetable-based pancakes, so I totally get it if at first you are feeling a bit weary. But please trust me that you have to give these a try! My take on the recipe is similar to the ones I tried out in SF, but I add cinnamon into the mixture and like to top mine with some fresh berries. They taste so indulgently good, it is hard to believe that you aren't being bad.
And don't think about not topping them with a little bit of maple syrup. Take it from Drake - YOLO
(Yields 6 pancakes)
- Sweet Potatoes - 2 medium to large
- Egg - 4 (2 whole, 2 whites)
- Almond or Soy Milk - 1/4 cup
- Cinnamon 1/2 tbsp.
- Unsalted Butter
1. Bring a pot of water to boil
2. Boil sweet potatoes for 15 minutes and let cool
3. Slice potatoes in half and scoop out with spoon into bowl
4. Add cinnamon, almond or soy milk and egg yolks and whites and mix
5. Add 1/2 tbsp of unsalted butter to nonstick pan over medium-high heat
6. Once pan is warm, pour our mixture and cook on one side for 5-7 minutes
7. With a spatula, carefully flip the pancakes and cook for additional 3 minutes on other side
8. Top with your choice of fixings and enjoy!
Tips & Tricks:
- Dark chocolate chips are a great addition! Include in the mixture before adding to the pan
- Top with your favorite berries, bananas or even a scoop of peanut butter