2-Ingredient Gluten Free Sweet Potato Pancakes

As far back as I can remember, pancakes have always been one of my top 3 foods. Followed closely by French toast and white rice. (I’m Asian).

It’s no wonder why Ron Swanson is on my panel of elders. Along side Wolverine, Xena, Gaia (Captain Planet), Ian Malcom (Jurassic Park), Raphael (TMNT), and Archangel Hanael.

As you can see, Ron and I have a lot in common.

If I were craving something sweet, I’d go for a stack of pancakes slathered in melted butter and covered with real maple syrup. Then, pushing the limit, I’d pour even more syrup on each bite, leaving the syrup to float on top as I’ve surpassed the saturation point of the pancakes with the sweet amber-colored liquid. Mmmmm….

Anywho, point is: I LOVE PANCAKES.

But, I don’t eat gluen, and try to cut down on grains as much as possible, which doesn’t leave much choice for pancake-making, since, even most gluten-free mixes, are made with grain.

This leaves us with a couple of popular “flours” as substitutes, one being almond flour (makes me bloated) and two being coconut flour (makes the pancakes heavy). Neither of them being my favorites since using these flours also involves adding baking soda and baking powder to the mix.

And since I’m weird, I’m always trying to find ways to use the least amount of ingredients when making recipes. And metaphorically, in life as well.

So, what’s a breakfast food girl to do?

Easy. Mash up a bunch of leftover sweet potatoes with some eggs, flatten out a scoop of the “batter” on a well-oiled skillet, add a generous serving of grass-fed butter…and VOILA! 2-ingredient sweet potato pancakes.

You’re probably thinking, eeeeew! Eggs and sweet potatoes? Gross!

Anything but. These were DA BOMB. Like for real, gooooood shit. I didn’t even need maple syrup on these as the sweet potatoes held up to their reputation, and were, uh, sweet.

Not only do you get your protein kick with the eggs, but you get a healthy dose of much needed post-workout carbs from the sweet potatoes.

Ron Swanson-approved.

Gluten Free Sweet Potato Pancakes

Ingredients:

• 2 whole organic eggs
• 1 egg white
• 1 1/2 baked sweet potatoes (use cold)
• Cinnamon
• 1 tbs. coconut oil
• Grass-fed butter

Directions:

1. Take 1 1/2 sweet potatoes that have already been baked and cooled, like if you made extras and have leftovers, and take the skin off.

2. In a glass bowl, whisk up the 2 whole eggs, and 1 egg white, then incorporate the sweet potatoes so you have a wet but thick batter. This batter will be thicker than typical pancake batter, so do not add water or anything.

3. Heat a skillet to medium, and add the 1 tbs. of coconut oil.

4. Scoop the batter on to the skillet, and use a spoon to spread out the batter since it is thick.

5. Let the first side cook for a couple of minutes until all the sides have browned and crisped up a bit, then flip. You should be able to flip the pancake without breaking it.

6. Load up with grass-fed butter, sprinkle with cinnamon and/or maple syrup and get down.

P.S. You’re probably wondering, “what the heck is a ‘panel of elders’? Well, it’s basically a bunch of badass mofos that I turn to when making decisions in life, or if I need a little boost. For instance, when I’m weighing in on a decision, I turn to my panel to give me advice. I ask, “What would Xena do in this situation?”. It really works. You should try coming up with your own.

If you liked this recipe and want to eat things like this and still lose weight, be sure to get on the Early Bird list for the January LBC.  These are the kinds of things you’ll get to eat on the plan, yum!