Two breakfasts I enjoyed this past week:
- Dippy eggs + sauteed kale
- Spinach, hemp & banana smoothie
Five breakfasts I really enjoyed:
Pancakes, pancakes, pancakes, pancakes and waffles. It’s a sick obsession and I blame my mini food processor for making my life too easy. And a bottle of maple syrup for whispering sweet nothings in my ear while I survey my breakfast options each morning.
Sweet Potato Pie Pancakes
In a food processor or blender, puree:
1/4 cup cooked sweet potato or yam
1 egg or 2 egg whites or 1 ‘flax egg’ (1 tbsp ground flax + 3 tbsp water, let it thicken for a few minutes)
1 tsp vanilla
2 tbsp unsweetened non-dairy milk or organic milk
1/2 cup quick oats
1/2 tsp cinnamon
1/2 tsp baking powder
pinch of salt
Heat a frying pan on medium-low heat, along with 1 tsp coconut oil, or cooking oil of choice.
Coconut oil is my preferred pancake-cooking companion: it adds a very subtle coconut flavor and natural sweetness to recipes, and is one of my favorite ways to incorporate healthy fats into my diet. When used in moderation (1-2 tablespoons per day) high quality, ‘virgin’ coconut oil can help increase metabolism, as the body is able to oxidize medium chain fatty acids at a quicker rate than long chain fatty acids which are found in animal fats. Studies suggest that long term use of high quality coconut oil can decrease inflammation within the body and improve cardiovascular health – which is great news to me, because cardiovascular ‘issues’ are common within my family.
Now, back to those pancakes. Cook until golden brown, flipping once.
dollop of organic plain or vanilla yogurt (I use goat yogurt)
shredded unsweetened coconut
pure maple syrup
extra dash of cinnamon
opt: crushed raw walnuts or hemp seeds for a little crunch
Have you been enjoying fall-themed, pumpkin filled breakfasts yet? I’m trying really hard to wait, and soak up every last drop of summer.