Is hard to find a balance. I used to read all these scrumptious bake blogs and think “How do they even fit through the doors?” Cause seriously, all that butter, flour and sugar had to go somewhere. But is not like that…is not like they eat what they post for breakfast, lunch and dinner (okay, maybe one day they did that’s allowed in my book too) Healthy eating has become a huge part of my life, as much as baking…
So I got inspired from the AMAZING blog Heather Eats Almond Butter (love, love, love PURE love) and decided to make some savory pancakes for lunch today. What’s more, these are gluten free and really nutritious. But amazingly tasty, like really, this couldn’t get any better for me. Start by cutting up a small sweet potato into squares. Now, you could bake them, but I was lazy so I nuked them in the microwave until really soft.
While that happens, fry up some bacon (this one is really lean) cut up some goat or feta cheese and slice an avocado (by FAR my favorite…uh, what is this, a vegetable? well whatever it is, is my favorite). You can choose any toppings you like, this are really HEAB inspired without the mustard!
Now, get your blender and throw in one egg white, 1 tablespoon of raw oats, a little salt (I added cinnamon cause I’m a weirdo, but you don’t have to) your sweet potatoes (I didn’t use them all, a little more than half) and a splash of milk. Blend all together until it looks like pancake mix, If its too thin, add more sweet potatoes, if its too thick, add more milk.
In the same pan where you fried up your bacon (If you have too much fat you can discard a little, I barely had any) pour the batter to make a pancake. Keep it in medium heat until you see bubbles in the surface (like a regular pancake) and flip it over. Mmmm, look that browned beauty. I love the color sweet potato gives it. My favorite starch is DEFINITELY sweet potatoes. And bacon my favorite…meat? This is all about your preferences here, you can choose any toppings.
I served it warm with all my toppings. One was enough for me to feel happy, but I had a little extra batter for another smaller pancake. I just saved it for dinner! This without a doubt one of the best healthy inventions I’ve come up with. I loved the fluffy and light texture of the pancake, but the sweet potatoes gave it enough structure not to fall apart. And it was so fast and easy to make! Change it up a little today and make these (Hey! They even work as sweet pancakes! Just add a little sugar to the batter or sweet toppings, like almond butter )
Gluten Free Sweet Potato Pancakes
Recipe by Me
Generously serve 1 person.
3/4 small sweet potato, cooked and chopped (I microwaved it)
1 Tablespoon raw oats
1 egg white (or whole egg if you prefer, just add less milk)
Splash of milk
A pinch of salt
1/3 teaspoon of baking powder
Pinch of cinnamon (optional)
Heat a skillet or pancake grill in medium heat. Grease a little with bacon fat, butter or oil.
Make sure your sweet potato is nice and soft and throw in your blender along with the egg white, the oats, the salt, the baking powder and the cinnamon. Now, add a small splash of milk and blend until smooth. If the batter is too thick, add a little more milk until is fairly pourable like regular pancake mix.
Pour batter in heated skillet or pancake grill and cook until it looks firmer and you see bubbles all over the surface. Flip and cook the other side until golden brown. Serve with whatever toppings you like. Experiment! Make it sweet, or sweet and salty, or spicy and let me know what you think!
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