Breakfast and Sweet Potatoes
What comes to YOUR mind if I ask you to associate sweet potatoes with breakfast? Most likely, sweet potato hash browns, maybe sweet potato oatmeal and maybe even some fancy breakfast burritos (which, by the way, are on my have-to-try-breakfast-recipes list). What comes to MY mind are our beloved sweet potato breakfast pancakes.
Sweet potatoes naturally WANT to be combined with maple syrup, pecans and cinnamon. Just as they want to be served as fries with homemade aioli (which, simply by craving them as I am writing, lands them on tonight’s menu right away!).
What makes pancakes so seductive? Probably their soft, fluffy texture combined with a hint of sweetness and the comfort of something warm? And their delicious aroma…?
What about sweet potatoes? I guess we never think of the raw, hard, less appealing vegetable but rather of the cooked, peeled and soft version. Again, I think it’s the soft and light texture and warmness that we crave… in pie fillings, fries, hash browns or PANCAKES.
Sweet potatoes are inexpensive and surprisingly healthy.
- They are an excellent source of vitamin A (in the form of beta-carotene). It has antioxidant activity, which helps to protect cells from damage. Beta-carotene is the main dietary source of vitamin A- and what do we associate with vitamin A? Yes, great skin! Also, good vision and eye health and a strong immune system
- Very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6.
- Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
Rather than me boring you with all the background info on all the nutrients found in sweet potatoes, you can read up on the facts of vitamins, minerals and trace elements on this helpful website: http://www.nutri-facts.org/en_US/home.html
Enough of the dry facts now, let’s get to the ingredients of the orange sweet potato cinnamon pancakes:
- Medium sized sweet potato (as you might have guessed), pierced several times with a fork and cooked in the microwave until soft (to safe time, I use the microwave, feel free to cook the in the oven
- Freshly squeezed OJ
- Unsweetened apple sauce
- Whole flour (whole-wheat, whole spelt, brown rice flour)
- Unsweetened almond milk
- Pinch of salt
- Baking soda
That’s all there is to it. Combine the wet ingredients with the soft flesh of the cooked sweet potato and mix in a blender. Add the dry ingredients, blend, then fry palm sized heaps of batter in a pan until golden brown.
Serve with pecans, maple syrup and fresh berries.
Click here to see the detailed recipe: http://plantbasedhappy.com/?page_id=5539