Sweet Potato Pancakes

Written By Mack Garner

I am definitely one of those people who gets SO SICK of eggs for breakfast. But I do think it’s so important to eat eggs regularly since they are nutritional powerhouses - especially farm fresh eggs. My solution to getting eggs down the hatch on a regular basis are these protein pancakes! I was inspired by a recipe that I found in the book “The Biblio Diet” by Jordan Rubin. From there, I made a few tweaks of my own and have called it my go-to breakfast for the last several months now. I love these cakes and I hope you do too! <3

Recipe Ingredients:

3 eggs (farm fresh if you can - I do 3 for more protein, but you’re welcome to do 2)

½ cup cooked sweet potato (orange or purple)

¼ cup greek or raw yogurt

2 TBSP maple syrup

½ cup organic einkorn flour

2 TBSP organic flaxseed (I used LOOV ground)

1 TBSP baking powder

2 tsp ceylon cinnamon or pumpkin spice powder

1 scoop of your favorite protein powder (I use Be Well by Kelly Leveque)

Milk/nut milk to desired consistency (I use a local raw A2 milk)

Instructions:

  1. Place eggs, sweet potato, yogurt, and maple syrup in a bowl - whisk until smooth.

  2. Next add the einkorn flour, flaxseed, baking powder, cinnamon, and protein powder - mix until all clumps are gone.

  3. Start with adding about ¼ cup milk and whisk. If the mixture is too thick, add more milk or even water to desired consistency.

  4. Turn on the stove top to medium-high heat and add 1-2 TBSP of unrefined coconut oil to a stainless steel or any other non-stick skillet or pan.

  5. When skillet is hot and oil is melted, turn heat down to medium and then pour pancake mixture in the pan to make a pancake about 4-5 inches across.

  6. All stoves are different, so keep an eye on the pancake and flip when the bottom is golden brown.

  7. After you’ve flipped the pancake, cook all the way through and continue this process until the batter is fully cooked.

  8. Top your pancakes with whatever you desire! Sometimes I put a little raw honey and coconut cream on top. Other times I add a dash of maple syrup and grass-fed butter. Almond or cashew butter are really good on top too! Fruit is great too!

    ENJOY!

Mack Garner