As I'm sure everyone can relate to, between working, workouts, and long runs, life has gotten super busy. I've had several visitors over the last few months, from Pat--to friends--to my mom and my aunt. I've also been applying to Grad School and studying for the GMAT (in order to get in to Grad School). I've been in Charlotte for six months, and now we're about 5 days out from Thanksgiving... I can't believe how quickly time flies. I'm getting ready to go home for the Holidays for the first time in six months, and I CANNOT WAIT! I can't wait to be back home and spend time with my people. I miss them like crazy!
I have totally put these posts on the back burner which makes me sad, but I DEFINITELY have not stopped meal planning, meal prepping, and cooking! I'm going to try to give you guys a new recipe at least once every two weeks through the bulk of this training/studying phase of my life. So, once again, sorry if you missed me. But I'm back with this DELISH recipe that should hopefully make up for it!
Do you ever make something that makes you want to cry when you take the last bite because it's over? I love to read - and a lot of times, for me, eating is like reading a really good book. You get so invested in it that your heart breaks when you read the last page. You just don't want it to be over!!! More often than not, that's how I feel when I take my last bite of food...
This super healthy and flavorful breakfast dish was one of those for me. I made it, and for about 5 days afterwards, it's all I could think about. Lately I've been on a real big pancake kick. I have become a woman obsessed with experimenting with different pancake recipes (seriously, you should see my freezer... I have about 6 different varieties at any given time). The latest is definitely in the top two, only competing with the cheerio flour pancakes!
This recipe was SO ridiculously easy to throw together. I was able to work out, get home, and throw it together before I started tearing my kitchen apart for something to eat (which is what normally happens post workout #beast). It took me all of ten minutes to prep and about five minutes to cook. They were delicious even plain, but I'll share another picture with you of the same dish I made a few days later with allllll the toppings! Also, I should mention... I got about 4 small pancakes out of this recipe (all fit in one pan). Naturally, I ate them all in one sitting. You definitely don't have to - but if you're sharing you might want to consider doubling this recipe!
// gluten free // vegan // serves 1-2 // 351 cals per serving //
ingredients:
1/2 of a mashed sweet potato (for a quick bake, poke with a fork and pop it in the microwave for about 6 minutes)
2 eggs
1 tbsp coconut flour
1/4 tsp baking soda
1/4 tsp vanilla
generous sprinkle of cinnamon to your liking
optional health kick (I did this):
3/4 scoop of sun warrior vanilla plant protein, or protein powder of choice
1/4 cup of coconut milk
directions: if not already done, remove the sweet potato from the skin. mash up in a bowl. combine eggs, coconut flour, baking soda, vanilla, cinnamon, protein powder, and mashed sweet potato. stir in milk to add moisture back into the batter if you added protein powder. melt 1 tsp coconut oil in a skillet. dollop the batter into the skillet and try to spread it out/flatten with the back of your spoon. makes about 4 3-inch pancakes. enjoy plain or top with goods of your choice.. maple syrup, peanut butter, chia seed jam, granola, nuts, fruit, etc!
Recipe adapted from Smile Sandwich
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