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.







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.

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.

 



 

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