I can take credit for absolutely nothing in this post, these recipes were shared with me by some of the brilliant people in our community.

Like with the Sweet Potato Waffles, I’ve provided both a plant-based version and a version that contains eggs.

The egg version is a classic and a favorite that comes originally from Bright Line Eaters Sherry Balthazor and Linda Smith Branson. The wonderful Sandy Plüss took on the challenge of making a plant-based version and came up with this excellent recipe.

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Left: With Eggs, Right: Plant-Based

They are both delicious. Whichever recipe you choose, each serving contains:

  • 1 Grain Serving
  • 1 Protein Serving
  • 1 Fruit Serving

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Sweet Potato Pancakes (Plant Based)

  • Servings: Makes 1 Serving
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Ingredients

Photos and Recipe from Sandy Plüss 

Grain Serving

  • 4 oz cooked sweet potato

Protein Serving

  • 4 oz plant-based milk (for batter) (1/2 protein)
  • 0.5 oz flax meal (1/4 protein)
  • 2 oz yogurt or 0.5 oz nuts/nut butter for topping (1/4 protein)

Fruit Serving

  • 6 oz breakfast fruit

Condiments & Spices

  • 1 teaspoon apple cider vinegar
  • Experiment with cinnamon, vanilla, or cardamom (optional)

Maintenance Modifications

  • Grain Additions: Increase grain to 6 oz cooked sweet potato.
  • Protein Additions: Top with an extra serving of nuts, nut butter, or yogurt.

Directions

  1. Microwave or steam a small sweet potato until soft and easily mashable with a fork. Remove the skin and discard it. You want the potato to be pretty dry, moist sweet potato won’t hold together as well.
  2. Add the flax meal, milk, and spices.
  3. Mix well, or blend if desired.
  4. The batter will be thick. Shape into large patties and cook on a non-stick, very lightly oiled griddle over medium-high heat.
  5. Let cook thoroughly before flipping.
  6. Top with 1/4 of a protein serving, either nuts, nut butter, or yogurt.


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Sweet Potato Pancakes (With Eggs)

  • Servings: Makes 1 Serving
  • Print

Photos and Recipe from Sherry Balthazor and Linda Smith Branson

Ingredients

Grain Serving

  • 1 small sweet potato (4 oz cooked sweet potato)

Protein Serving

  • 0.5 oz mixed chopped nuts (1/4 protein)
  • 0.5 oz (1 tablespoon) ground flax seed (1/4 protein)
  • 1 egg, whipped (1/2 protein)

Fruit Serving

  • 3 oz banana mashed (1/2 fruit)
  • 3 oz. blueberries or fruit for topping (1/2 fruit)

Condiments & Spices

  • 1/2 teaspoon pumpkin pie spice

Maintenance Modifications

  • Grain Additions: Increase grain to 6 oz cooked sweet potato.
  • Protein Additions: Use 3 eggs instead of one, or top with an extra serving of nuts, nut butter, or yogurt.

Directions

  1. If you haven’t batch cooked sweet potatoes ahead of time, put one (whole) in a 400 degree oven on a baking sheet or piece of parchment paper for 25-30 minutes. Bake until soft. You can make these ahead of time.
  2. Mash banana and potato in a small bowl with a fork.
  3. In a separate bowl, whip the egg.
  4. Mix all ingredients together well (except for the blueberries) until creamy.
  5. Add blueberries and stir in carefully as not to smash them. (Or save fruit for topping)
  6. Coat griddle lightly with coconut oil.
  7. Scoop out onto griddle and cook on medium heat until browned.
  8. Turn and cook on other side.