This recipe is adapted from Elise’s 2-ingredient pancakes, which I’ve been eating for breakfast every single morning since she posted the recipe. Sometimes, I even make them the night before to save time that I can use before work to get a good sweat session in. These pancakes, however, are a little more than two ingredients… not much, but a little bit.
I’ve christened them as Oompa Loompa Protein Pancakes, because if you aren’t careful, you’ll end up with an orange glow from beta carotene overdose 🙂
What you’ll need:
- 1/2 large sweet potato
- 2 eggs + 1 egg white (or three whole eggs)
- 3 tbsp. canned pumpkin
- 1.5 tbsp. cinnamon (or to taste)
- 1/2 tsp. salt
- 2 tsp. baking powder
- coconut oil (for greasing the pan)
This stuff is awesome for bulking up any kind of baked good without adding a lot of calories and to increase the amount of fiber. In 1/2 C. has just 40 calories, but 282mg of potassium and 300% DV Vitamin A.
1- Cook your sweet potato
What I usually do, is wrap them up tightly in saran wrap and microwave them until tender (for HUGE ones it’s usually about 7-8 min. and for smaller ones, it’s usually about 4-5 1/2 min.)
2- Discard the saran wrap and peel off the tater’s skins. Don’t you dare throw them away. If you don’t want them, you can send them to me and I’ll add ’em to my snack bag. I store them in a ziplock in the fridge.
3- Mash up the tater “insides” in a medium/large bowl
4- Once all of the big chunks are mashed up, and you have a “mushy” substance, you can add your eggs, cinnamon, baking powder, and salt.
As you can see, I go a little overboard on the cinnamon. I’m okay with it, though… did you know these interesting little tidbits?
1/2 teaspoon of cinnamon per day can lower your bad cholesterol (or LDL).
Cinnamon may help treat Type 2 Diabetes by lowering blood sugar levels and increasing the amount of insulin production in the body.
Cinnamon has antifungal properties, and it’s been said that candida cannot live in a cinnamon environment.
Cinnamon can reduce the proliferation of leukemia and lymphoma cancer cells.
Cinnamon has an anti-clotting effect on the blood.
Honey and Cinnamon combined have been found to relieve arthritis pain.
When added to food, cinnamon inhibits bacterial growth and food spoilage, making it a natural food preservative.
Just smelling cinnamon boosts cognitive function and memory.
Cinnamon fights the E. coli bacteria in unpasteurized juices.
Cinnamon has been found to be an effective natural remedy for eliminating headaches and migraine relief.
Cinnamon can also help stablize blood sugar (which is great for weight loss). A couple of dashes in your morning tea or cereal is all it takes!
So, go ahead… go a bit crazy with the cinnamon shaker.
5- Blend all the ingredients together until you have a smooth batter. You don’t need a handmixer. Use a fork and you’ll get a little arm workout, too 😉
6- Grease a large non-stick skillet/pan with coconut oil. Just enough to coat the pan. If you don’t have coconut oil, I suggest you get some. That, or you can sub in canola oil.
7- Pour about 1/2-3/4 C. of the batter into the pan, depending on how large you like your cakes.
8- Allow to cook on a lower heat until cooked through and the top is the only part that’s still raw.
9- Flip, spatula, and eat!
Sugar-free syrup is a necessity in our house–Log Cabin brand is my favorite. Brummel & Brown yogurt spread is also a great topper, which will add some healthy fats to your breakfast in all of its buttery glory.
This recipe is gluten, soy, and dairy free (if you don’t add the Brummel), so it’s safe for almost any allergy laden individual! Try them. It’s a healthy addiction, I promise 😉