In the mood for pancakes? Try out these quick 8 ingredient blender pancakes that are packed with nutrients! They get low GI carbs from the sweet potato, are high in fiber and healthy fats so are a great way to fuel up your day!
So, I am finally back from my away rotation which kept me far outside of the city for the entire summer. It’s good to be back, although I’m nervous because tomorrow I start my rotation with the chairman of the department. Gulp. Hopefully it will be ok. Wish me luck!!!
My other concern now is with my recent move. Sure I have moved everything, but now I need to figure out where everything goes and how to organize etc. It’s a bit difficult when you realize you are moving two apartments worth of stuff into one.
Even more difficult when your kitchen has a lot less storage space for two than my single apartment had for one. As you guys know, I love being in the kitchen so I have a lot of appliances, tools, and we can’t forget ingredients!
If you have any great organization hacks please let me know! Meanwhile, you may have sneaked a peek at these super tasty sweet potato protein pancakes on my twitter (@andadashofcinna) yesterday! They were so yummy I couldn’t resist sharing them with you guys! I know the weekend is a ways to come, but who says you can’t have pancakes for dinner? 😉
Sweet Potato Coconut Protein Pancakes [Clean, Vegan, LC, GF]
- 1 small Sweet Potato cooked
- 2 t coconut flour
- 1 scoop vanilla protein powder
- 1 T ground flaxseed
- few dashes cinnamon
- one dash nutmeg
- 1/2 t baking powder
- 1 T unsweetened shredded coconut
Cook your sweet potato using your desired method if you don't already have one pre-baked
Peel the skin off and place into a food processor or blender
Top with water or your liquid of choice. Start with roughly 1/2 cup and blend. Continue to add tablespoon by tablespoon of your liquid and blend until a malleable batter forms. (It will be a lot thicker than your typical pancake batter)
Fold in your shredded coconut
Grease a non-stick pan and heat it. Spoon out and press small balls of pancake batter into flat pancakes. Heat for around a minute per side or until it is easily flipped (will take longer than typical pancakes)
Do this until the batter is finished. Eat and enjoy!
-I pre-baked my sweet potato in the oven the day prior since I was using the oven. If you don't have a baked sweet potato, you can quickly stab it with a fork all over and put in the microwave for about 5 minutes to soften. (Be careful, will be very hot when it is finished)
-the amount of liquid needed will depend on your protein powder. Coconut flour is very absorbent so you will need more than you think. However, you do not want to have a runny pancake batter as you typically might with flour. You want it to be just thick enough that you could roll it into a ball in your hands and have it stay like that.
-When you get the pancake batter on the pan, use your spatula or cooking utensil to flatten it
-The number of pancakes will depend on the size. With coconut flour especially, I recommend making silver dollar sized ones since they will flip easier. You also get a lot more to eat!
-It will take a lot longer than expected to cook through (typical of coconut flour) don't rush it. If you try to flip and it won't, or it starts to break then it's not ready yet. You should be able to flip them without any issue or breakage when they are ready. Just be patient.
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