Nourished: The Best Pancake Recipe
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I absolutely love pancakes. I absolutely love sweet potatoes … I think you can see where this is going
A few years ago, I went gluten-free and dairy-free (and of course the underlying, constant nut-free). I was trying to find ways to enjoy my favourite dishes but in a healthier way. I didn’t necessarily love the blood sugar spike and crash breakfast foods gave me when they were on the sweeter vs savoury side. But this doesn’t mean I didn’t love the way they tasted! I was also looking for ways to increase the health benefits of every meal, hit my fibre goals, and sustain a happy digestive system while not wanting to say goodbye to things I loved … like pancakes.
This recipe offers 11g of fibre, healthy fats and 12g of protein - which could be increased by the optional add in of your favourite protein powder (i’d suggest vanilla and this one specifically). A perfect combination in my opinion to start your day off with energy, enjoyment, and nutrition. Or… pancakes for dinner because who doesn’t love that?
These are so easy to make and only require 2 dishes … well 3 if you count the spatula.
I love a simple blender recipe, this can be made all in the morning in under 20 minutes or if you ‘food-prep’ like me grab those steamed sweet potatoes out of the fridge and cut the breakfast prep time down to 10 minutes!
You can pair these with any fruit you like but my favourite are raspberries!
Below you’ll find the recipe to these fluffy, allergy-friendly, & easy to make pancakes!
I love adding frozen raspberries to them while cooking!
Ensure you add them before you do the first flip!
Sweet potato pancakes recipe
Ingredients
Makes 1 serving or 6 mini pancakes
1 small or ¾ cup Organic Sweet Potato, steamed
2 eggs
2 tbsp Ground Flaxseeds
½ cup Organic Frozen Raspberries
Optional: 1 scoop Vanilla Protein Powder
1 tbsp Organic Unrefined Coconut Oil
Instructions
Cut up sweet potato into 1 inch chunks, bring a pot of water to a boil, add in sweet potato and boil for 10 minutes
Drain and add all ingredients, except coconut oil, to blender. Blend on high until smooth
Preheat pan on low-medium heat with coconut oil
Pour ¼ of blender mixture into pan
Sprinkle pancakes with raspberries
Allow to cook for 3 minutes before flipping
Cook for another 3 minutes, or until both sides are golden
Repeat until out of batter
Add ghee and/or maple syrup, serve with your favourite fruit and enjoy!
Tips & Tricks
If using pre-steamed sweet potato, begin by throwing all into a blender
Pre-heat your pan on medium heat or pancakes with not crisp up!
I normally fit 3 pancakes on a pan at a time, ensure they’re not touching
All burners are different cook at medium-low heat, for approx. 3 minutes per side, watch carefully
Add more coconut oil between sets if needed
I like to put a bowl on top of the plate of the pancakes that are done, to lock in heat
If fruit in your pancakes isn’t your jam, simply omit and add some fresh berries on the side!
Want my favourite pans?
The Our Place Always Pan is non-toxic, non-stick and made without PFAS, micro-plastics, lead, or cadmium - and they come in so many fun colours!
