Sweet Potato Pancakes

Sweet Potato Pancake and Canadian Maple Syrup

This will be my first attempt at writing a recipe on here.  I have no idea the format or anything that I want, so please be patient if you come back and notice this page changes frequently over the next little while.

Also, I am a tad wordy, so bare with me as I try to make this very simple recipe, simple.  If it looks long and complicated, it’s because I can’t seem to shut up about it.

This is the simple little recipe that I came up with for making some Sweet Potato Pancakes.  Basically I really like me some good Canadian maple syrup, and needed another method of enjoying it.  And since I’ve gone Paleo, normal pancakes are out.  These are a great alternative to regular pancakes I think.

I use 4 basic ingredients in these pancakes.  Plus one not so common.

This recipe makes 6 pancakes.  Serving size depends on the individuals eating.  Some people it will be 1 pancake, others (like myself) it would 3 or 4.   These are also great made ahead of time, and eaten cold come race day, or for a quick breakfast out the door on your way to work.

Ingredients

1 cup – sweet potato, mashed (best made earlier or day before)
3 large eggs
2 teaspoons cinnamon
1 handfull of pecans, smashed.
1 scoop whey protein powder (unflavoured is what I use)

Directions

If you are using a griddle for this, get it going, preheat it to around 375F Or, the point where when you put a drop of water on it, the water dances around.

A quick side on the mashed sweet potato here:  Take raw potato, put in microwavable bowl, cover, nuke on high for 7 minutes.  If it’s not done, then simply nuke for another minute until it is.  You can tell it’s done when you slide a fork into the middle and there is very little resistance.   Once the potato is cool enough to handle, you can quite easily peel off the skin with no problem.

Put the potato into a bowl, or large (4 cup or larger) measuring cup, and mash up the potato with a fork.  Make sure there are no large lumps in it.

Add the cinnamon and mix it in well.

Crack the eggs into the bowl, and beat them into the sweet potato, incorporating them well.

Smashed nuts, quite simply is take the nuts,  put them into a zip top baggie, and hit them with a hammer.  It’s quicker than chopping and less clean up.  Just dump the nuts into the batter and mix it up.

Add the whey powder and incorporate that very well.  You don’t want any lumps of this in the cakes.

This recipe makes about 6 pancakes.  Simply pour out enough of the batter to make 4-5 inch cakes.  Or about 1/3 – 1/2c worth of batter.  You want to keep them smaller as they are dense and hard to flip if they get to be too large.

Now, you kind of just let them cook there for 3-4 minutes.  You can tell if they are ready to flip if you can get the flipper under them and lift up and you see it a dark brown.   If you can’t get the flipper into it because it’s sticky, it’s not ready.  If it’s not dark brown, it’s not ready.  Patience here is very key.

Once you flip them, you cook them again for 3-4 minutes on the second side.  Again, if you can get the flipper under it and it’s dark brown, it’s done.  Other wise, keep it cooking until it is done.

Images

Nutritional Information

The information I gathered from http://nutritiondata.self.com/ which I have found to be the best resource for checking out the nutritional information for variety of foods.  It’s usually mostly correct and contains a lot more information than most others.

The data in this table is for the amounts in this recipe calculated out from Nutrition Data.  Except for the GNC 100% Whey, that wasn’t in the database, and so I just used the label, which doesn’t contain all information, so I did some Googling around for the rest of the info as I saw fit.