These sweet potato pancakes require just two simple ingredients, making them an quick & easy paleo and gluten-free breakfast.
It’s officially begun. The part where summer flies by in the blink of an eye after the fourth. The 13th already?!
I’ve been trying to enjoy these warm and sunny weekends as much as I can since I know as soon as I’m done this cup of coffee it will already be November.
This weekend started bright and early (5 AM) to help out with the Old Port Half Marathon.
Me and about seven other gals rocked out and played water cup jenga all before 7 AM. The neighbors must have loved us.
It was great to see all those runners killin’ it in the 80 degree heat, but I am so glad I wasn’t one of them. I did however get the itch to sign up for my next race sometime in the near future!
The rest of the day was spent with my man-friend who came up to visit for the weekend. We did a whole lotta exploring, which included a random man playing the drums in a field….for hours, a hidden speakeasy, and the most gorgeous and absolutely amazing meals. But you’ll have to wait until Wednesday to hear all about that 🙂
I did however find some words I can live by.
After a quick brunch with my friendly man before he hit the road, I spent the rest of the day studying for law school.
Until I convinced myself that running in the 90 degree sun was a good idea.
It’s not. I somehow managed to do 3 miles, until I thought my face was going to melt straight off my head. Us runners, we crazy.
I found it only appropriate to reward myself with a cool post-run treat.
And then it was time for breakfast!
And since I teased you about them last week on Instagram, I couldn’t let my pancake reputation become tainted.
I first fell in love with sweet potato pancakes when the Southern roomie and I took a road trip to Nashville, and waited an hour to experience the Pancake Pantry.
And since I never want to take the time and effort to make pancakes with more than a handful of ingredients, I found a way to get my fix with only two.
Two I tell ya! I suggest jazzing them up with some cinnamon, because it makes them all the more delicious, but who am I to tell you how to eat pancakes.
- 1 small sweet potato
- 2 eggs
- 1 tsp vanilla extract*
- ½ tsp cinnamon*
- Rinse and pierce sweet potato with a fork.
- Microwave on high for 3 minutes, or until tender.
- Let cool, and peel off skin.
- Add flesh of sweet potato to blender.
- Add eggs, and optional ingredients if using, and blend until smooth.
- Heat a large skillet over medium-low heat.
- Coat with non-stick spray.
- Pour batter into 2-inch diameter circles in skillet.
- Let cook 2-3 minutes, or until brown, flip, and cook an additional 1-2 minutes.
- Top with butter, maple syrup, and cinnamon if desired.
Having this little smoothie blender sure came in handy. If you have one, or one of the single-cup options with your blender I suggest using that. It made it getting these pancakes into my pie hole that much faster.
And a little butter never hurt a pancake. Peanut or regular. 😉
Make it a great day!
What was the highlight of your weekend?
What’s your favorite kind of pancake?