Sweet Potato Pancakes
Winter weekend mornings were literally built for pancakes. They remind me of my childhood and just make the weekend more fun. You can't have a bad day that includes pancakes–It's impossible. I am by no means paleo on the day to day (I love my gluten-free grains), but this recipe simply does not require any flour of any sort, it's perfect as is. I recommend whipping up a big batch this weekend.
What makes them so great? Let's see. You can make the batter ahead of time and refrigerate it until you're ready to cook for a real time-saving hack. You could even go as far as to meal prep these bad boys, they will keep in the fridge for a couple of days. As a bonus, these cakes have a perfect ratio of protein, fat, and carbohydrate, so they won't leave you feeling any sort of crash or hunger an hour later (like you might feel after visiting your local IHOP). Check out the recipe below.
Ingredients:
Serves 4
2 small or 1 very large sweet potato(es)
4 eggs
2 scoops of vanilla collagen powder
1.5 tbsp. vanilla extract
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
2 tbsp. ghee
Suggested toppings:
Ghee or butter
Maple syrup
Crushed pecans
Banana slices/fruit of choice
Nut butter
Directions:
1. Chop the sweet potatoes horizontally into big circles. Using a steamer basket, steam potato chunks until tender, approx. 20 minutes. Let cool, then gently remove the skins and add to a medium sized mixing bowl.
2. Mash the sweet potatoes, and then add the rest of the ingredients (minus the toppings) to the bowl, stir well to combine. I actually like to throw everything into a Vitamix or blender to get out any chunks of collagen. This is my recommendation.
3. Heat 1 tbsp of ghee in a medium frying pan. Using a ladle or ice cream scooper, pour batter into the pan and cook approximately 2 minutes.
4. Flip pancakes over and repeat with other tbsp of ghee/rest of batter until all are cooked.
5. Top with desired toppings and serve!
