This recipe is a twist on the traditional pancake carb bomb. With minimal cooking you’ll pack tons more muscle-building protein and flavor thanks to the addition of sweet potato instead of flour. It’s a sweet and satisfying breakfast dish that might just become your favorite food. Bonus: It’s also gluten-free.
Sweet Potato Nonpancake
Makes five 4-inch cakes
Ingredients
1 sweet potato (about ¾ lb.)
3 large eggs
½ tsp cinnamon
⅛ tsp nutmeg pinch salt
1 tsp coconut oil or butter
Preparation
1. Prick sweet potato with fork, then microwave on high for about 7 minutes or until tender. Let cool, then remove and discard the skin.
2. Mash sweet potato, then mix in egg, cinnamon, nutmeg, and salt until smooth.
3. Melt oil or butter in a nonstick skillet over medium heat. Cook ¼-cup dollops of batter until golden and set. Gently flip and repeat.
Make Your Potato Pancake a Savory Treat
Instead of cinnamon, add garam masala, rosemary, or garlic. Or serve pancakes with vegetables like caramelized onions, carrots or chives. You can try chorizo or bacon, cheese, avocado, sour cream, or all of the above. The sweet potato in the recipe tastes subtle enough that it goes well with a wide variety of other flavors.
Nutrition Info
Per pancake: 84 calories, 4g fat (2g saturated), 5g protein, 8g carbs, 1g fiber, 85mg sodium