Wednesday, January 09, 2013

Sweet Potato and Flax EggCakes

The other day I miked a huge sweet potato and after it was cooked and cooled, I wrapped it up and put it in the refrigerator. Since then, I have been cutting slices from it to use in various lunch dishes and as snacks... a slice with a sprinkle of cinnamon is filling and delicious.

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.


Jan 9 Sweet Potato and Flax Eggcake 006 - Copy



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
  1. Mix all the ingredients together well in a medium bowl.
  2. 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.
  3. Flip the cake over and cook the second side for about 2 more minutes.
  4. Remove to a plate and keep warm while you cook 3 more cakes.
  5. Serve with your choice of toppings.
Per eggcake without toppings.
Weight Watchers P+ = 4.
Calories 150; Protein 8g; Carbohydrate 13g; Fat 7g; Fibre 2g.

Jan 9 Sweet Potato and Flax Eggcake 001
Love the color of this batter!
 
 
Jan 9 Sweet Potato and Flax Eggcake 002
Pour about 1/2 cup for each eggcake.
 
 
Jan 9 Sweet Potato and Flax Eggcake 005
The Captain' plate, with syrup.
 
 
Jan 9 Sweet Potato and Flax Eggcake 007
And mine, with almond butter and milk topping.
 



13 comments:

  1. 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.

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    1. That 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.

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  2. Ive never tried the sweet potato pancake ANYTHING.
    yet :-)

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  3. it's just not fair that i can't have eggs, I so love them and and this sounds amazing

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  4. Sounds SO good. I have some leftover flax seed that I need to use. These would be a great breakfast or pre-WOD snack!

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  5. Those look UTTERLY SCRUMPTIOUS! Take that iHop, these pancakes are FAR TASTIER, SEXIER & HEALTHIER than the crap you serve, lol!!!

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    1. Hah! Thanks. I agree completely!

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  6. Oh yum! I've been eating sweet potatoes like crazy lately. This sounds so good!

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  7. Those look UTTERLY SCRUMPTIOUS! Take that iHop, these pancakes are FAR TASTIER, SEXIER & HEALTHIER than the crap you serve, lol!!!

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  8. I love sweet potatoes! Haven't tried them as pancakes yet, but now I will. Sweet potato mash is also really good in eggs!

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  9. Very tasty!
    I 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!

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    1. Thanks for the suggestion about the berries. I always love to see what you will come up with! Great idea.

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  10. Oh 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!

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