Sunday Morning and Pancakes
There’s nothing better than Sunday morning brunch at home, enjoying hot coffee and a fresh batch of homemade pancakes. Talk about “Easy like Sunday morning”! Time slows down a bit on Sunday morning and enjoying a plate full of pancakes is the perfect way to end a peaceful weekend. If only those pancakes weren’t so carb-heavy and nutritionally-void!
If I could, I would eat pancakes everyday. Sadly, pancakes aren’t often enjoyed in our household because 1. I’m lazy on weekend mornings and 2. they are heavy and full of empty calories. Weekend breakfasts are usually taken care of my the hubs. He is a master egg-chef so we lean towards the protein-heavy breakfast options on Saturday and Sunday. Weekdays are all about those smoothies and lean protein breakfasts–with a large coffee on the side.
Sweet Potato and Flax Seed
Sweet potatoes are one of the staples in our pantry at home. Add some protein and veggies inside for an easy meal or use your sweet taters other versatile ways. Talk about a nutrition powerhouse too! Sweet potatoes are full of beta-carotene (antioxidant), Vitamin C, and potassium. Swap these orange tubers for your regular white potato for more flavor, fiber, and overall nutrition!
Flax seed is another nutritious ingredient to have in your pantry. Grab a bag of ground flaxseed for an easy addition to smoothies or salads. Flax seed is high in omega-3 fatty acids and high in fiber–great for heart health and digestive health!
Sweet Potato and Flax Seed Pancakes
Of course I’m going to find a way to blend my love of fluffy pancakes and nutritious ingredients! Plus I had some extra sweet potatoes and pancakes seemed like the perfect solution to use ’em up. I made these pancakes with gluten free flour, however you can use any all purpose flour you like. Also, you can make this dairy free by using non-dairy milk and non-dairy yogurt. Top these pancakes with your favorite fruit toppings or a drizzle of honey and dusting of powdered sugar. Feel a little lighter and little healthier after eating these with your Sunday morning coffee and paper!
Pro tip: Make a double batch and add store them in the fridge for quick, weekday breakfast!
- 1 cup gluten free all purpose flour
- 2 tbsp ground flax seed
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 medium sweet potato, baked and mashed*
- 1 cup milk (or non-dairy milk substitute)
- 1 tbsp plain greek yogurt (or non-dairy yogurt)
- 1 egg
- 1/4 tsp vanilla extract
- non-stick baking spray
- honey and powdered sugar for topping (optional)
- In a small mixing bowl, combine flour, ground flax seed, baking powder, cinnamon, and nutmeg. Set aside.
- In another small mixing bowl, whisk together mashed sweet potato, milk, yogurt, egg, and vanilla extract. Whisk until blended.
- Mix in dry ingredients to wet ingredients. Use whisk to fully blend mixture.
- Heat a large, flat skillet over medium-low heat. Spray skillet with baking spray. (Use baking spray between each batch).
- Pour about 2 tbsp of batter onto skillet (or enough to make 2-3" diameter pancakes). You can bake 2-3 pancakes at a time depending on the size of your pan.
- Cook each pancake about 1-1 1/2 minutes of each side to cooke through. (Flip pancake from first side once you see small bubbles in the batter)
- Serve with drizzled honey and dust with powdered sugar.
- If you want to save some time, poke sweet potato all over with a sharp knife or fork. Microwave about 3-5 minutes or until soft. Be careful, potato will be VERY HOT!