Although I was some skeptical initially, I became a believer after biting into these decadent pancakes, which are totally clean and healthier. Best part—they’re not difficult for weekdays, yet feel indulgent enough for weekend brunch (despite the fact that they’re maybe not indulgent anyway).
If you’re just like me and plan away your menu on weekends, you may roast a few nice potatoes at the start of the few days. Should you, this dish are even quicker obtainable.
*I made and shot the photographs with this dish for 2, nonetheless it’s divided to serve one.
Makes 1 offering
1 roasted sweet-potato
a dash of cinnamon (optional)
a dash of allspice (recommended)
1. Take away the skin from a cooled, roasted sweet-potato, and mash. Blend in 2 eggs. Include spices, if desired. The persistence should appear to be the picture below.
2. Heat a griddle pan over medium-high heat. Coat it with preparing squirt, oil, or butter that you choose. We used Kerrygold butter. Spoon out 1/4 cup of batter onto the griddle. Let cook 5 to 7 minutes.
This is the tricky part! These pancakes do not bubble like typical pancakes, and that means you have to really rely on the timekeeper. 2nd, it can help to use two spatulas to flip, in order that they remain together. As soon as you’ve flipped, cook for another 3-5 minutes, remove, and offer.
Added bonus: in the place of utilizing pure maple syrup or honey, I made the decision to mix up a cinnamon-y, a little nice yogurt sauce. Combine 1/2 cup fat-free or 2% Greek yogurt with a dash of cinnamon and 1 tsp maple syrup.
Dig In and luxuriate in!
These pancakes work best if offered next to the griddle. Enjoy with almond butter, peanut butter, Greek yogurt, or just about any other protein-packed topping of your choice for an extra boost each morning.
Serving Size: Makes 1 Serving (includes pancakes and yogurt topping). CALORIES 336; FAT 11.7g (sat 4.63g, mono 3.66g, poly 1.91g); NECESSARY PROTEIN 24.07g; CARB 32.826g; FIBER 4.09g; CHOL 0mg; IRON 3.18mg; SODIUM 250.321mg; CALC 159.431mg