by Kelly Wolf
Post-workout. Power-refueling. Protein-packed. Sweet Potato Pancakes!
Sleeping in and waking up in time for brunch on your rest day or as a second brekkie after a hard interval sesh, these pancakes a vegan, gluten-free, super nutrient-dense, ideal for recovery, and a total trEAT.
Here is a whole-foods, easy recipe for your ‘second breakfast’. Easy as in just heat up a skillet and throw all the ingredients in the blender! These pancakes feel like a cozy fall treat while giving your body exactly what it needs to refuel after a morning workout.
Thoughts of coming back home to a warm plate of these Sweet Potato Dark Chocolate Chip Pancakes are a sure-fire way to get you through your interval session or long run. Most especially during these chilly temps of fall we need all the motivation we can get!
Sweet Potato- sync with the fall colors with that brilliant orange but also these gems are high in vitamin A (almost 400% of your DV!) and while being a great source of complex carbs and fiber. Another fall-fabulous option is to make these with roasted BUTTERNUT SQUASH or pumpkin purée (tested and scrumptious).
These pancakes are gluten-free, utilizing the power of WHOLE GRAINS, made with Oat and Teff flour for hearty richness and those IRON gains. Cook these in a cast-iron skillet for even more added iron absorption.
Teff flour is a staple Ethiopian grain and chalk full of vitamins and minerals, especially iron, manganese, magnesium, and calcium. This gluten-free flour is easy to find in Bob’s Red Mill variety or in the bulk section.
These pancakes are vegan, so go ahead and lick the batter. If you are not vegan go ahead and crack a happy-chicken egg into these for extra protein.
Dark chocolate chips turn these into the ultimate fall breakfast treat, which you totally earned after those intervals. Rest day-sleep in- brunch? Talk about wholesome indulgence!
1 cup Sweet potato flesh, cooked (Butternut squash or pumpkin are amazing alternatives to try too)
1/2 cup Oats
1/3 cup Teff flour
1 cup Almond milk or alternative
1 tbs maple syrup
1 teaspoon Olive oil
1/4 tsp salt
1 tsp cinnamon
2 tsp baking powder
1/4 cup Dark chocolate chips
Heat a skillet on low-medium heat.
Scoop soft flesh out of a cooked sweet potato (boiled, roasted, microwaved) measuring 1 cup; about 1 sweet potato.
Add potato and all ingredients to blender besides chocolate chips.
Blend until smooth.
Stir in chocolate chips, optional. Blueberries are another great addition.
Grease skillet very well and pour batter into pancakes.
Cook thoroughly on low-medium heat, flipping when the top is set.
Makes about 8 pancakes.
Enjoy a thick warm stack with maple syrup, sliced fruit, or yogurt
Enjoy a thick warm stack with maple syrup, sliced fruit, or yogurt.
We all know that feeling after a hard workout when your metabolism seems to be a raging black hole all day. These will help keep that at bay with their hearty ingredients, especially when loaded up with sliced fruit, yogurt, and other yummy toppings.
FEED YOUR PASSION and share with @Spring_Energy tagging the #SpringUltraKitchen