Sweet Potato Pancakes

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Sweet Potato Pancakes

Ah, the sweet potato. While a favorite of the bodybuilder, the sweet potato can be enjoyed by anyone. They offer a great carb source after your workout and can be a staple for those looking to build muscle. Plus they’re very versatile-  you can bake them, mash them, and even turn them into some oven baked fries. In this case, you can scope out sweet potato pancakes as a post-workout treat. Just make sure to use some berries or a low sugar fruit spread to enjoy them (they do taste good plain). Avoid things like maple syrup and agave nectar – those will just mess with your blood sugar and negate all the hard work you put in on the training floor.

Give yourself about 30 minutes to make these bad boys. Enjoy!

[image_frame style=”framed_shadow” align=”center” alt=”Sweet Potato Pancakes Rock!”]https://iamupperechelon.com/wp-content/uploads/2015/08/Yam.jpg[/image_frame]



Amount Item
12 ounces Organic Sweet Potatoes
1 ½ Cup Gluten Free Flour or Arrowroot
3 ½ Teaspoons Baking Powder
1 Teaspoon Pink Sea Salt
1 ½ Cup Almond Milk
2 Eggs
1 tablespoon Free Range Butter
Liberal Amounts Nutmeg and Cinnamon (depending on your preference)



Number Step
1 Peel the potatoes and then chop them up into small pieces. Place in a boiling pot of water and set timer for 15 minutes.
2 While potatoes are on the stove, mix the flour, baking powder, sea salt, and spices in a bowl
3 Once potatoes are done, drain them and place them in blender. Add eggs, milk, and butter. Mix contents on lowest setting.
4 Add the flour/salt/spice mix to the potatoes.
5 Use some coconut oil on a skillet and heat it up with a medium setting
6 Pour some of the batter onto the skillet and cook each one for ~ 2 minutes per side*


*Use the batter to make around 8 small pancakes.


Nutrition Info (serving size: one pancake-1/8th the batter)

Fat (g) Carbs (g) Fiber (g) Sugar (g) Protein (g)
4 26 4 7 5



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