The food choices we make for breakfast may impact how we feel the rest of the day which is why I always advise my clients to develop healthy breakfasts that will keep them feeling full for longer, satisfied, energized and less likely to crave unhealthy foods later in the day. The secret is simple - start replacing common breakfast foods like cereals, breakfast bars, processed cakes/biscuits, ready baked oat bowls, and white breads/rolls with whole foods. Begin to think outside the 'modern day food' box, search for interesting ways to use new ingredients, enjoy savoury breakfasts, vegetable bakes, green smoothies and vegetable juices. The key to eating healthy in the morning is to create a balanced meal that include protein, complex carbs, fibre and healthy fats.
These Sweet Potato Pancakes are packed with Beta carotene, Vitamin C, Potassium, Manganese, B-6, Biotin, Magnesium, Iron, Fibre, Protein, Omega 3 Fatty Acids, MCTs and much more. Why start your day with foods that are going to leave you feeling tired when you can enjoy a delicious meal that will not only support your overall health and help you feel more energized but is also delicious. If you have kids these would be a perfect breakfast option to replace sugary cereals and what kid doesn't love pancakes with fresh fruit.
Here is what you will need to make 10-12 pancakes:
200g of sweet potatoes
200g of brown rice flour
200 ml of unsweetened oat, almond, hemp or coconut milk
1 tbsp. of maple syrup or raw honey
1 tsp of ground cinnamon
1 tbsp. of ground flaxseed
1 tbsp. of chia seeds
Coconut oil for greasing if needed
Peel, wash and cut the sweet potato into small pieces, add them to a steamer and cook until soft. Then add them to a bowl and mash them well
Add in the milk, maple syrup or honey and mix to combine well (there should not be any lumps)
Then add in the remaining ingredients (not including the coconut oil) until the mix forms a batter (it is farely thick)
Heat a non stick pan over medium heat, grease with coconut oil if needed, then cook the pancakes in batches until they are all done. Serve 2-3 pancakes per person topped with fresh berries and 1 tbsp. of maple syrup. Or drizzle with fresh lemon juice or lime juice and 1 tbsp. of coconut sugar.
Adapted: Deliciously Ella