I love pancakes. Actually, that’s not true. I love healthcakes. Basically anything that resembles a pancake but that has an alternate main ingredient to flour, like bananas, pumpkin, flax seeds, protein powder, etc.
I like experimenting with these from time to time, and here’s my latest creation, which happens to be Whole30 approved.
Savoury Sweet Potato Cakes
- 1 Large Sweet Potato
- 2 eggs
- Bake the potato (skin and all) till it’s soft. You may not want to heat an entire oven to bake just one potato so using the potato setting on the microwave may be most time and energy efficient. To bake a potato in the microwave, use a fork to poke holes on all sides (this prevents the potato from going SPLAT all inside your microwave), wrap the potato in a paper towel and press the potato setting if it has one. If it doesn’t, start by cooking it for 7 minutes and test.
- Bake the potato until the inside is soft enough to mash. Then, let it cool. At least cool enough to handle.
- Scoop the ‘flesh’ out of the potato skin and put in a bowl. Toss the skin.
- With a fork, mash the potato, and add the eggs and herbs to the mix. It’s OK if the batter is a little chunky but an even texture is better.
- Heat up a nonstick pan or pancake griddle to medium heat.
- Scoop the batter for your desired size pancake into the pan, and let it cook for a solid 3 minutes before flipping.
- This is tricky part: this batter isn’t as sticky as regular pancakes and they will fall apart when flipping. Use to utensils to prevent this.
- Let cook until the cakes are solid (but not blackened).
- Serve as is or add a sunny side egg on top for egg lovers:
– Bon appetite!
Sweet tooth alternative:
If you prefer sweet over savoury, swap the herbs with nutmeg, cinnamon and some honey instead.