This is such a Friday recipe.
Like what better way to start off your weekend than with the words “maple sea salt”. Gahh I get the chills just typing those words. Fun little fact, these pancakes were not planned.
As an avid food blogger I tend to plan out a lot of recipes. There’s a time they will be tested, photographed, written and then shared with all of you (the best part!).
This recipe didn’t fit that agenda at all. In fact I had planned on sharing with you a scrumptious granola bar recipe, but my excitement over these pancakes just could not wait. Does any other blogger have this dilemma ever?
Anyways, back to my pancake story. This past Saturday morning I came home from the gym with a craving for pancakes. Not a teeny craving that you brush off and settle for what’s in front of you, but the type of craving where you HAVE to have this certain food or everything else in your life seems unworthy.
Hopefully you have gotten used to my over dramatized decription of food. My world just revolves around it, so it’s only natural for me to be extremely passionate on every level. And I could not be more passionate for this beautiful breakfast.
This was my first time using sweet potatoes in pancakes and I may never do it any other way. Keep in mind this was the day after my Trader Joe’s haul, so my kitchen was flooded with sweet potatoes.
In order to get into the Fall spirit I roasted those babies up and threw em into my batter for the fluffiest pancakes evaaaa.
The last time I had sweet potato pancakes was at Snooze in San Diego over a year ago. My pancake experience has never been the same since, which is why I have always shyed away from sweet potato pancakes. Why mess with the pros you know?
No shyness here though. The recipe is simple and oh so nutritious. The best part is? You can throw all the ingredients into your blender and boom, the batter is born. These are protien packed from the cottage cheese and fiber filled with the Fall flavors of sweet potatoes. Don’t forget to drench them in the maple sea salt syrup. Hint: it’s LIFE CHANGING. Let’s get this weekend started shall we?
Maple Sea Salt Sweet Potato Pancakes
- Yield: Makes 6 medium pancakes 1x
Ingredients
- 1/2 cup oat flour (oats blended into flour)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- sea salt to taste
- 1 large sweet potato, roasted and mashed*
- 1/2 cup fat free cottage cheese
- 2 Tbsp almond milk
- 1 egg
- 2 tsp maple syrup (or sweetener of choice)
Maple Sea Salt Glaze
- 1 Tbsp maple syrup
- 1 Tbsp peanut butter
- 2 Tbsp almond milk
- 1/4 tsp sea salt
Instructions
- Combine all ingredients except for maple sea salt glaze ingredients into a blender. Blend until completely smooth. Heat a skillet with oil or butter over medium heat then distibute the batter into medium sized pancakes. Cook on one side for about 4-5 minutes then flip and continue to cook for another few minutes.
- Make maple sea salt syrup by melting peanut butter in the microwave for roughly 15 seconds then stir in maple syrup, almond milk and sea salt. Drizzle over pancakes and enjoy!
Notes
You can either use a cooked sweet potato by roasting in the oven for 40 minutes at 400 degrees or for a quicker method, wrap in a paper towel and microwave for around 4 minutes until soft. Allow to cool then cut in half and scoop out potato.