Pepped-up Sweet Potato Pancakes
Looking for a unique healthy breakfast that doesn’t include cereal, sugar or toast? I created these yummy Pepped-up Sweet Potato Pancakes one day when I had some leftover baked sweet potatoes and I felt like something more substantial for breakfast than eggs on their own but I didn’t want to indulge in the empty calories of toast to fill me up. They are colorful, gluten-free and easy to make. I hope you enjoy them.
This recipe makes 2 servings
Ingredients for Pepped-up Sweet Potato Pancakes
1 medium baked sweet potato, skin on (I usually bake several sweet potatoes at a time and have them ready to use in the refrigerator)
3 whole eggs
2 tablespoons almond meal (you can make this yourself by popping almonds into a blender and pulsing them until they look like course flour)
2 tablespoons crumbled feta cheese (I used light feta from Trader Joe’s but any good feta will do)
A couple of handfuls of arugula (rocket lettuce)
Crack the eggs into a bowl and beat them with a fork, add the almond meal then chop the sweet potato and mash it into the egg mix. Stir until everything is well combined. Stir in the feta and arugula.
Heat a frying pan to a medium heat (not too hot or your pancakes will burn), use a little olive oil or a smear of butter then spoon in the sweet potato pancake batter to create cakes about 4 inches in diameter (too large and they are difficult to flip). Flip them once they are firm on the bottom and make sure they cook on both sides.
Serve with a little low fat Greek yogurt, season as you see fit. Delicious!