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 EggcakesMakes 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.
So funny - I made the exact same thing last week. Called the Pan-lettes because it's a cross between a pancake and an omlette! It works really well with pumpkin too.
ReplyDeleteThat IS funny cause it was because I have been making your Sweet Potato and Chicken salad, that I have sweet potato cooked and at the ready! Thanks for the pumpkin tip.... I have a cooked squash in the fridge. Gonna try that today.
DeleteIve never tried the sweet potato pancake ANYTHING.
ReplyDeleteyet :-)
it's just not fair that i can't have eggs, I so love them and and this sounds amazing
ReplyDeleteSounds SO good. I have some leftover flax seed that I need to use. These would be a great breakfast or pre-WOD snack!
ReplyDeleteThose look UTTERLY SCRUMPTIOUS! Take that iHop, these pancakes are FAR TASTIER, SEXIER & HEALTHIER than the crap you serve, lol!!!
ReplyDeleteHah! Thanks. I agree completely!
DeleteOh yum! I've been eating sweet potatoes like crazy lately. This sounds so good!
ReplyDeleteThose look UTTERLY SCRUMPTIOUS! Take that iHop, these pancakes are FAR TASTIER, SEXIER & HEALTHIER than the crap you serve, lol!!!
ReplyDeleteI love sweet potatoes! Haven't tried them as pancakes yet, but now I will. Sweet potato mash is also really good in eggs!
ReplyDeleteVery tasty!
ReplyDeleteI made up the recipe, scooped out enough batter to make one then stored the batter in the fridge. Scooped out another serving this morning!!
Both times I served them with some berries and a tbsp of almond butter. Don't miss the sweetness or empty calories syrup would offer!
Thanks for the suggestion about the berries. I always love to see what you will come up with! Great idea.
DeleteOh yay, I love pancakes without flour! I make these with kabocha or pumpkin or banana. So. Good. :)Topped with pb, and I'm satisfied till lunchtime. Great post!
ReplyDelete