Tag: protein breakfast

20 Minute Meals, Breakfast, Dairy-free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Vegetarian

Paleo Sweet Potato Pancakes

Paleo Sweet Potato Pancakes

Sweet potatoes quickly became a breakfast staple when I embarked on this new food journey. I cooked up four or five pounds the other day and have been on a mission to use them in new ways. The lack of bread-like foods is becoming taxing and I needed some substitutes before I ate an entire loaf of cinnamon raisin bread. So I asked myself how I could turn sweet potatoes into a bread-like consistency. There had to be a way, right?!

Yes! Pancakes.

Most paleo pancake recipes call for almond or coconut flour. I’m trying to steer clear of nuts and coconut flour just seems like an unnecessary filler. So in my attempt to leave these out, I played around with some ingredients and made it happen. Pancakes with no flour!

Paleo Sweet Potato Pancakes

Makes 3 to 4 servings.

3 eggs
1 cup mashed sweet potato
2 tbsp coconut butter (make this by food processing 4 tbsp of shredded coconut)
1/2 tsp vanilla
2 tsp cinnamon
dash of salt
½ tsp baking soda
enough coconut oil for coating frying pan
maple syrup and cinnamon for toppings

►Whisk eggs in a large mixing bowl. Add in the sweet potato, coconut butter, vanilla, cinnamon, salt and baking soda. Mix well.

►Put 1 tsp of coconut oil in a frying pan. Turn heat to medium. Once the oil is melted, scoop out 1/4 cup of batter and place in the center of the pan. Cook until bubbles begin to pop up and the pancake is firm enough to flip, about 2 minutes. Flip and cook for 1 minute more. Repeat until all batter is used.

►Serve with cinnamon, maple syrup or butter.

Adapted from Canada Girl Eats Paleo’s Sweet Potato Pancakes recipe.

20 Minute Meals, Appetizer, Breakfast, Dairy-free, Dessert, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Vegetarian

Chia Sweet Potato Soufflé

Chia Sweet Potato Soufflé

My body craves carbs in the morning and I’m still trying to find a substitute for my pervious oatmeal morning ritual. I would strategically add in coconut flakes, sunbutter, fresh ginger, raw honey, cinnamon, raw cacao powder and vanilla. Then I would enjoy it as I sat at my inspiration place writing my journal. My oatmeal routine turned into an obsession so I’m now searching for a more nourishing replacement.

Sweet potatoes are an excellent vehicle for all the add-ins and toppings I love. Basically I want my breakfast to be a FroYo toppings bar. I just want the toppings. Thank you.

This recipe is my first attempt at finding an oatmeal substitute. It’s delicious. And provides the perfect combo of carbs, protein and sweet to start the day. Chia Sweet Potato Soufflé

Makes 4 servings.

2 eggs
1 vanilla bean pod
14.5 ounces coconut milk (about 1 3/4 cups), canned
1/2 cup water
1 medium sweet potato, boiled until soft
1 teaspoon ground cinnamon
dash of sea salt
1/4 cup chia seeds
garnish with sliced almonds, chopped pecans or a sprinkling of cinnamon (optional)

►Whisk the eggs in a small bowl and set aside near your stove.

►Split open the vanilla bean and scrap out the seeds.

►In a saucepan, bring coconut milk, water, vanilla seeds and pod to a slow boil over medium high heat. Keep stirring to prevent from sticking to the bottom of the pan.

►When the mixture begins to simmer, stir more briskly and keep simmering for five minutes.

►Remove the vanilla pod and discard. Place your bowl of whisked eggs near the stove and carefully ladle a spoonful of coconut mixture into it. Stir quickly to combine. You’ll have to move fast to prevent the eggs from clumping. Once it has formed a smooth mixture, pour this into the remaining coconut mixture in the saucepan. Stir and cook over medium heat for 5 to 10 minutes.

►Remove the saucepan from the heat and pour into a blender with the sweet potato. Blend until combined. Then add cinnamon, sea salt and chia seeds, pulsing until evenly mixed.

►Divide into four small jars and store covered in the refrigerator for at least three hours. Serve cold or hot by reheating over the stove. Top with crushed nuts, coconut flakes or chopped dried fruit.

*Recipe adapted from Diane Sanfilippo’s Banana Vanilla Bean N’oatmeal (21DSD).