Breakfast is one of my favorite meals. Especially on the weekends where I can take the time to make a luxurious meal. I love to spend my first hour of the day cooking, baking, sauteing or on a very rare occasion, frying. The morning is usually quiet, I’m the only one up for a few hours. I can play whatever album I desire and let my cooking senses go wild while I fantasize about what to make. This can also lead to quite a few brunch timed meals. No regrets here, that is exactly what weekends are built for.
I love cooking pancakes because the bubbles letting you know when they are ready to be turned is like a morning meditation. They aren’t always the healthiest, especially when made with soft, fluffy white flour. I wanted a satisfying alternative that left me feeling full and not carb overdosed. This particular dish was intended to be quick and easy by design, and it most certainly can be but I will warn you that these pancakes take much longer than your normal batter pancakes to cook. They are much more delicious, nutritious and gluten-free-ish however. If you microwave your sweet potatoes or cook extra at dinner one night, then this breakfast is even faster.
With the weather in Seattle being particularly rainy as of recently (broken a few records this year), I have been relying on music, upbeat, dance like a silly 80’s movie music to help keep my vibe up. Nothing does that like Phil Collins – No Jacket Required to be upbeat, emotional and so fantastically the 80’s. How can you not dance like a maniac to Sussudio? Curious what that word means? I was too. Good old wikipedia came to the rescue: https://en.wikipedia.org/wiki/Sussudio
In case you were curious, these also make a healthy, high fiber dinner…or lunch… or snack!
Sweet Potato Pancakes (GF)
- 2 sweet potatoes, roasted
- 5 eggs
- 1 tsp cinnamon
- 1 tsp all spice
- 1/2 tsp dried ginger
- 1/2 tsp ground cardamom
- 1/2 tsp of vanilla extract
- Take the roasted sweet potatoes, roughly chop them and throw them into a large food processor skins and all. Add in the 5 eggs and rest of the ingredients. Mix until skins are no longer visible as individual pieces (about 3 minutes).
- Heat a non-stick pan over medium-high heat. Melt your desired oil (butter, avocado oil, olive oil) on the pan and using a measuring spoon, scoop out 1/4 cup of batter onto the pan. Do not try to use more, these pancakes won’t flip if they are any larger. Let the pancake cook for about 6 minutes and flip very carefully. Cook for another 4 minutes. Caution: These do not flip like typical pancakes nor do they bubble like pancake batter will typically do.
- Either eat once cooked or keep warm in an oven at 250 degrees while you finish cooking the rest. Top with pecans and syrup, agave or just as is. Enjoy!
These babies taste like the filling of pumpkin pie – without the sugar, crust or extra calories. They are not your typical pancakes but reheat wonderfully, are higher in fiber than most pancakes and much higher in protein. My fiancé wasn’t too keen on them until I commented how much they tasted like pie filling, then he was all over it.