Can we chat breakfast for, ohhhh, eighty two seconds?
Heresthething. I LOVE breakfast. I mean, luhhhve luhve. Waffles. Frenchie Toast. Pancakeages. It's all so delicious.
Excepting. It's mostly mega naughty. It's been at least zero hundred years since I could down a diner plate full of classic breakfast eats without feeling like a fattypants. Except for 2am post-hangover pancakes at this little shack in Denver. I didn't tell you that.
As I've gotten less 20-something. And then more 30-something. And THEN growing right into 40-is-a-thing, I've been skipping breakfast more and more.
A cup of coffee poured high with almond or coconut milk tends to keep me satisfied. Plus, it's so much easier to make on hectic mornings. And doesn't require any form of syrup.
But, damnitall if I don't love syrup. And omg waffles. And holycrap french toast.
And pancakes pancakes pancakes.
So, when I started helping Ericka prep recipes for her #FOOD4LIFE cookbook, I knew we had to figure out a guilt-free, gluten-free, grain-free, egg-free, syrup-free, sugar-free way to maketh the pancakes.
Sounds impossible? At first, I thought it might be.
But, a few hefty kitchen tests later, and these beautiful blender pancakes were born. Sweet potatoes and plantains. A kiss of spice. Organic blueberry topping. Laced in coconut oil.
The results weren't just okay. They were legit edible to the max.
Which isn't even a sentence.
But we'll take whatever it takes to describe this darling recipe. Which your blender, your body, your beautiful face will love.
Sweet Potato & Plantain Pancakes
Learn more about this recipe on Instagram @cheekykitchen
Makes 9 Pancakes (3-4 servings) | 10 minutes
For the pancakes:
- 1/4 medium sweet potato (microwaved until tender, then peeled)
- 1 plantain, peeled
- 2 Tbsp plant-based protein powder (optional)
- 1 teaspoon cinnamon
- 1 teaspoon raw vanilla powder (optional)
- 1/2 teaspoon salt
- 1/2-2/3 cup coconut or almond milk
- 2 Tbsp coconut oil
Suggested toppings: fresh blueberries, coconut cream, and agave.
In a hi-speed blender, puree sweet potato, plantain, protein powder, cinnamon, vanilla, salt, and 1/3 cup coconut milk. Mixture should be the texture of pudding. Heat a small skillet over medium heat, melt 1 teaspoon coconut oil. Scoop batter with an ice cream scoop into skillet. Cook until golden brown. Flip quickly, using a flat metal spatula for best results. Cooking on the other side until golden brown.