Last week, I discovered a new recipe that became my Antioxidant Blender Sweet Potato Pancakes (at Smile Sandwich). It was Paleo, which I don’t usually do–but right now I am faced with extenuating circumstances. And this may call for desperate measures.
You see, recently, my new (4 months old) bathroom scale and I had a little misunderstanding. I thought it would weigh me accurately and it thought it would be kind and take a few pounds off. Gradually. Over the holidays. To keep me from noticing.
So, yes, I gained weight after all. No carbs for you sister.
And while it doesn’t compare to the turmoil on the national scene, I do consider it my personal encounter with “alternative facts.” Now I really need to diet. Take that as a lesson world.
But if there’s a silver lining, it is these Blender Antioxidant Sweet Potato Pancakes. Super easy, delicious and full of healthy goodness.
As an added bonus, my Blender Sweet Potato Pancakes contain the antioxidant spice turmeric. Great, except sometimes the bioavailabilty (the ability of your body to make use of it) of turmeric can be a problem. That’s why you often see it combined with black pepper (which I did not want in my pancakes, fat or no).
Well sweet potatoes solve the problem since they contain quercetin (an antioxidant in its own right) which can increase the bioavailability of the curcumin in turmeric. Win. And win.
I should note that I have made these a half dozen time in testing and the consistency seems to vary quite a bit depending on the moisture in the sweet potato. But runny or dense, they they have worked for me as long as I kept them small, cooked them on low, and flipped them very carefully.
The recipe got three thumbs up (unanimous) over the weekend. So I may not be pleased with how I got here, but it’s a recipe that I am excited to (eat and) share!
- 1 cup sweet potato
- 4 eggs
- 2 tbsp ground flax seed (optional)
- 2 tsp cinnamon
- 1 t turmeric
- 1 t ginger
- ½ tsp baking soda
- non-stick spray or oil, for pan
- Place egg and sweet potato in the blender and pulse a couple times until just blended.
- Add cinnamon, turmeric and ginger (plus ground flax seed if using. Pulse another couple times until combined. Add baking soda and pulse once or twice to mix.
- Heat a large skillet and spray with non-stick spray. Pour batter for 3-inch pancakes into the pan (mine holds 3). Cook on medium-low for about 4 minutes (adjust temperature to keep from burning) then very gently flip. Cook for another 4 minutes until done
- Repeat with the rest of the batter. Serve with (real) maple syrup.
- Citrus or Mushroom Flavored Sea Salt
- One Dish Chicken & Mushrooms