You and I can make quick and easy pancakes with leftover sweet potatoes and avoid all the ultra-processed ingredients damaging our health. These sweet potato and pecan pancakes will have two versions:
- Fresh-milled whole grain
- Oat, Flax and Ground Chestnuts
Although eating intentionally for optimum health becomes second nature when it’s incorporated into our daily routine, things happen to throw a wrench into our plans and we need something easy.
Waking up and not wanting what we made for dinner the night before as a breakfast option is one of those things.
Do you ever wake up wanting bread instead of an omelet? I do!
But if we don’t have something healthy made ahead of time and we’re not in the mood to cook, something easy and delicious can still be possible.
Bread-making is a small part of our healthy eating plan alongside plenty of fresh fruit, vegetables, and protein. So, when we plan our meals for the week, we want an order of options to best fit our needs, right?
| 1. Protein | 2. Vegetables | 3. Fruit | 4. Fiber |
One day a week is set aside to meal prep and in this household, bread making items like tortillas, buns, or bread may be a Thursday or Friday.
However, when we have some grain left over it will be enough to make 5 small pancakes. Having easy and quick tools in our kitchen, is always a plus for days when we don’t feel like making large meals.
When I make pancakes, I always think of Abigail in the bible making preparations for the sheering of the flocks. Her husband Nabal refused to give David and his men some of the flock they’d protected from predators, and David was about to descend on Nabal’s family with some vengeance. Quick thinking Abigail, grabbed 200 fig cakes, bread, and 5 prepared sheep and set out to meet David. She fell at his feet and offered him the food. But her speech reminded him who he was, who his provider is, who his protector is, as well as his purpose:
Please forgive the trespass of your servant. For the Lord will certainly make my lord a sure house, because my lord is fighting the battles of the Lord, and evil shall not be found in you so long as you live. And when the Lord has done to my lord according to all the good that he has spoken concerning you and has appointed you prince over Israel my lord shall have no cause of grief or pangs of conscience for having shed blood without cause or for my lord working salvation himself.
1 Samuel 25:28, 30-31a
1 Samuel 25 ESV – The Death of Samuel – Now Samuel died. – Bible Gateway
I am amazed when I think of all the people, she had a hand in keeping alive that day. Yep, a quick-thinking and resourceful woman can keep many men out of trouble and benefit entire families. Speaking of benefits, there are some nice benefits for our energy levels with these pancakes.
Benefits of Sweet Potato & Pecan Pancakes for 2
The fresh-milled grain I’m using is a hard red wheat that provides a great source of protein and fiber. It also retains the original B vitamins and Vitamin E the way God intended it to be eaten (The faulty nutrition label below does not take these vitamins in account but, I assure you they are there). Manufacturing this product and separating the bran and germ to leave the white starchy protein is the bread filling store shelves.
Small growing bellies are consuming the nutrient poor bread every day and are instead filled with “enriched” synthetic vitamins. They deserve better than bleached flour enriched with synthetic vitamins and harmful preservatives.
It does more harm to kid’s cells than good, but it’s better than nothing. I served it and ate if for years before I knew better. I wish someone had shown me how to do it right the first time.
Oh, well enough lamenting… It just wasn’t in God’s timing. Like everything, He has a plan and a purpose.
Here is the simple and delicious recipe for these pancakes,
Sweet Potato & Pecan Pancakes for 2
Ingredients
- 1 Cup Hard Red Wheat (milled)
- 1 Egg
- 2 Tbsp Sweet Potato (Precooked and mashed)
- 1/4 Tsp Salt
- 1/2 Tsp Baking Powder
- 2/3 Cup Vanilla Almond Milk Unsweetened
- 1/2 Tsp Cinnamon
- 6 Pecans Chopped
Instructions
- Preheat skillet on low while mixing ingredients
- Combine the flour, salt, baking powder, cinnamon in a bowl and whisk well.
- In a large measuring cup place the milk, egg, and sweet potato. Blend well with a fork. Then pour into the flour mixture and add pecans. Mix well.
- Melt a small tsp of butter or oil of your choice in the skillet. Pour the batter into three small rounds in the skillet and let cook on low-medium heat until bubbles appear, and the edges of the pancake look done. Flip it over and cook another minute or two.
- Serve with maple syrup.
Nutrition
I hope you enjoy these pancakes! Check out my ideas for extra sourdough starter too, if you want another pancake recipe. I look forward to helping you and your family get on track fighting chronic disease so leave me a message to get started with health coaching!
Gluten Free Version of Sweet Potato & Pecan Pancakes
My gluten free friends like their pancakes too! In fact, they can be just as tasty and delicious with some organic chestnuts from Costco! I’m posting my ridiculous video of this pancake experiment and tweaked the recipe to create “mold free” pancakes with fiber, protein, and minerals!
Creating recipes is fun and I hope you enjoy it as much as I do!
Gluten Free Sweet Potato and Pecan Pancakes
Ingredients
- 1/2 Cup Sweet Potato cooked
- 1 1/2 Cups Almond Milk Or Milk of your choice
- 2 Eggs
- 1/2 Cup Flaxseed Meal
- 3 Chestnuts Ground
- 6 Pecans Ground
- 1 cup Oat flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp Butter
Instructions
- Puree oats, nuts, flaxseed to make a flour with a straight blade or use what you already have on hand.
- Place in a bowl and add baking powder and cinnamon.
- Blend the cooked sweet potato, eggs, and almond milk add it to the dry ingredients and mix well.
- Heat the nonstick skillet to low and when ready add a pat of butter.
- Cook until done in the center, about 5 minutes each side.
- Top with maple syrup and pecans
Nutrition
