Happy Monday morning!
Yesterday I told you about the importance of breakfasts, so I guess it’s obvious that I share a new breakfast recipe with you today. I’ve recently started experimenting with my pancakes, as I’m having them all the time now and wanted some more changes than just the fruit and toppings. I’ve tried chocolate pancakes and adding cinnamon, vanilla or other spices into the batter. But today I tried something entirely new: sweet potatoes! Sweet potatoes are – as the name states – sweet, so I thought they might go well in pancakes. And they did!
1 egg or chia egg (made of 1 tbsp chia seeds and 4 tbsp water)
1 cup gluten-free flour
1 cup instant oats
1/3 sweet potato (peeled and baked or cooked)
1 scoop protein powder
1 cup water
1/2 tsp baking powder
1 tsp vanilla
+ vegetable oil for frying
1. Start by whipping your egg, or (for a vegan version) preparing your chia egg: mix the seeds with 4 tbsp of water, stir well and let sit on the side for a few minutes to swell.
2. In a small bowl, mix all the dry ingredients with a fork. Leave the baking powder out.
3. Pour in the (chia) egg and water and stir until the batter is completely smooth. Let it sit for a few minutes (the batter should be really thick! Otherwise add some more oats).
4. Mash the sweet potato with a spoon and add it to the batter. Use a mixer now to make the batter smooth.
5. Stir in the baking powder.
6. Heat up your pan (full heat in the beginning, later about 2/3) and use a non-sticking pan for less fat.
7. Spread the batter slowly onto the pan – about 2 tbsp of batter make one little pancake.
8. Fry them from each side and turn around when bubbles start to build.
Serve hot with whatever topping you prefer – I love to use fall-ish toppings as figs, cinnamon and apple sauce at the moment. I also like to store the rest of the pancakes in the fridge and to warm them up the next morning. Perfect for busy days!