Breakfast for dinner anybody? These savory pancakes make for an awesome breakfast, brunch or dinner. My cousin eats a version of these pancakes almost every day and when I saw her posting them the other day it got me in the mood for some stacks. She is a belly dancer and fitness instructor and uses these to fuel her way through her day. And being a fellow health nut, I knew these hotcakes would be fit for fit folk. But she used pumpkin puree and I didn’t have any on hand and was way too lazy to run out to the store. So when life doesn’t hand you pumpkin puree, use sweet potatoes instead! And I also happen to come home to a little bunch of rosemary on my doorstep from my neighbor! Look how cute it is wrapped in that nice paper. And so the pancaking begins.
(I always love to make a few little guys. Little versions of things are so cute!)
This recipe is easily doubled!
Sweet potato rosemary pancakes
1 flax egg (1 tbsp flax + 3 tbsp. warm water)
1 T coconut oil, melted
1 c. oat flour
1 tsp. baking powder
1 c. almond milk
1 medium sweet potato, cooked & skin removed*
1 tbsp. chopped rosemary
1 tsp. salt
optional: 1 scoop natural protein powder*
coconut oil, for skillet or griddle
Mix flax & water in small bowl and set aside. If you have a high-speed blender, combine all ingredients from flax egg to salt (and protein powder if adding).
If you don’t have a high-speed blender, beat together all ingredients in a bowl.
Heat coconut oil in skillet over medium heat. Scoop pancake batter onto skillet and spread with spoon or spatula into a circle. Cook for about 2 minutes, flip and cook for another minute.
I topped mine with mushrooms and spinach that I cooked in the same skillet after finishing up the pancakes.
*For a fast cooking version of the sweet potato, make a slit with a knife down the middle and microwave for 3 minutes. Slice potato down the middle where you made the slit and make a few more slits in both halves. Microwave for another minute. Remove skin and mash.