Sweet potatoes can truly do no wrong. Dress ’em up sweet, savory, or spicy. Bake ’em, mash ’em, stick ’em in a stew. Alright, I think you get it. They’re one of my favorite carbs for pre or post-workout foods and these pancakes kept me fueled and ready for a very long deadlift session.
Ingredients:
- 1 cup ground oat flour (make your own in a food processor or I recommend Bob’s Red Mill brand)
- 2 tbsp ground flax seed
- 2 tsp baking powder
- 1 tsp cinnamon (or Penzey’s Pie spice for an extra punch of spice)
- 1 egg
- 1 cup sweet potato puree*
- 1/4 cup maple syrup
- 1/2 cup almond or flax milk, unsweetened
*make your own sweet potato purée by slicing sweet potatoes length-wise, spray with coconut oil, give ’em a few pokes with a fork and roast for 40 minutes at 400 deg F on a baking sheet; scoop out innards and purée in a food processor until smooth (1 large potato = ~1 cup purée)
Directions:
- Make oat flour if not using pre-made flour. I made blended my oat flour with the flax seeds in my food processor to thoroughly mix them. Mix dry ingredients through cinnamon together. Set aside. Whisk wet ingredients together.
- Slowly add to dry ingredients until well combined. Make sure there are no lumps in the mix! Because I made my own oat flour, my mix was a little chunky so I let the mix rest to let the oats absorb the wet ingredients for about 5 minutes.
- Preheat a skillet or griddle to medium high heat and spray with coconut oil cooking spray. Use 1/4 cup to scoop mix onto pan or griddle. Cook 2-4 minutes per side (will be slightly browned on each side).
- Serve with syrup, fruit, sausage, or enjoy as is!
Yields 10-12 pancakes.
Recipe adapted from Fit Foodie Finds.
Finding Fit 