I decided, afer a couple of days, that I should probably devise some way to use the rest of it up, so this Sweet Potato and Flax Eggcake was hatched. I originally though it would be just right for us at breakfast, but after I ate one cake, I had no room for the second one, although The Captain did eat 2 of them. So I will give you the N.I. per cake as I made them.
I have been following the Whole30 Challenge since January 1st, to the letter I think, and am really missing my protein powder pancakes and this mixture is so good I may never go back! When I first started mixing ingredients together, I thought I was making an omelet, but when I poured the batter into the pan, I realized it was thick enough to be a pancake, so that is how it happened! If you would like more of an omelet, just leave out the flax. Perhaps that is a post for another day.
I did put a bit of syrup on The Captain's cakes. For my topping, I stirred together 2 tsp of almond butter and 2 tsp of unsweetened vanilla almond milk. Of course you could halve these ingredients. I am keeping the leftover cake in the fridge to have as an after-workout snack.
Sweet Potato and Flax Eggcakes
Makes 4 eggcakes.
- 1 cup cooked, and mashed sweet potato
- 4 eggs
- 2 Tbs milled/ground flax seed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Mix all the ingredients together well in a medium bowl.
- Scoop out 1/2 cup of batter and pour in the centre of a hot non-stick skillet and cook over MEDIUM heat approximately 3 or 4 minutes until the edges dry a bit and there are bubbles in the batter. If you already make pancakes you will recognize this stage.
- Flip the cake over and cook the second side for about 2 more minutes.
- Remove to a plate and keep warm while you cook 3 more cakes.
- Serve with your choice of toppings.
Weight Watchers P+ = 4.
Calories 150; Protein 8g; Carbohydrate 13g; Fat 7g; Fibre 2g.
Love the color of this batter!
Pour about 1/2 cup for each eggcake.
The Captain' plate, with syrup.
And mine, with almond butter and milk topping.