Because of a 35 gram protein shake I had for breakfast, along with other low calorie high protein items, I was left with an abundance of calories I still needed to consume by the time dinner came around. If I had just eaten the regular eight ounces of lean meat and etc., I would have ended up with almost 170 grams of protein today. Although it wouldn’t do any real harm (especially with the amount that we exercise daily), sometimes high protein disrupts my digestive system, and this past week I’ve already had almost that much each day! Therefore, I decided to make something a little different that was higher in calories but not loaded with protein. Something that we haven’t done in the longest time is breakfast for dinner, so that’s exactly what I did! I whipped up some sweet potato pancakes along with a Better’n Egg Plus scramble.
These are the easiest (along with the healthiest) pancakes I’ve ever made, and they’re grain, added-salt, sugar, and yolk free. Additionally they only contain about 2 grams of fat and 0.5 grams of saturated fat! I did actually use a bit of Brummel & Brown Yogurt Spread for this recipe because I was afraid of the pancake sticking and making a huge mess in the pan. However, you can completely overlook that item and use a non-stick spray of your choice or even nothing at all (if you have a really nice non-stick skillet). All-in-all it ended up being 144 calories for two pancakes with only 2 grams of fat, 26 carbs, and 5 grams of protein.
EASIEST & HEALTHIEST SWEET POTATO PANCAKES YOU’VE EVER MADE!
Ingredients:
- 1 medium-sized microwavable sweet potato (or a plain sweet potato if you cannot find)
- 2 Tbs. Better’n Eggs Plus
- 1/2 scoop vanilla protein powder (we use whey isolate)
- Brummel & Brown Yogurt Spread (optional)
Directions:
- Preheat a non-stick skillet over medium-high heat. Microwave the sweet potato in the package for 7-8 minutes. If you are using a plain sweet potato, then just poke holes in it with a fork and wrap in a paper towel before microwaving.
- Peel the sweet potato and toss into a bowl. Mash it up with a fork. Discard the skin (I just ate it separately because it contains healthy vitamins and minerals).
- Measure out 2 Tbs. of Better’n Eggs plus and pour over sweet potato. You can add more or less if you don’t like the consistency of it. Just keep in mind that nutritional information will change.
- Blend well with a fork.
- Drop 1/2 tsp of Brummel & Brown Yogurt Spread down into the hot pan. Allow it to melt. Take a large spoon and spoon out about half of the sweet potato mixture (about the size of a small palm). Plop it down into the pan and mush quickly with the spoon. Allow the pancake to cook for about 2-5 minutes.
- Flip the pancake and cook for an additional 2-5 minutes. Repeat cooking method for the second pancake using the other 1/2 tsp. of the yogurt spread.
- It’s ready to eat! I prepared mine with cantaloupe, and a Better’n Eggs scramble with spinach, green pepper, onion, tomato, dill, and black pepper.
Serving Size and Nutritional Information: A serving size is the whole recipe and consists of.
- Yogurt Spread: 15 cals, 1.7g fat, 0.5 saturated fat, 30 mg sodium, 0 carbs, 0 protein
- Microwavable Sweet Potato: 112 cals, 0.1g fat, 71.5 mg sodium, 26 carbs, 2 protein
- Better’n Eggs Plus: 17 cals, 0 fat, 60 mg sodium, 0 carbs, 3.3 protein
- TOTAL: 144 cals, 1.8g fat, 161.5 mg sodium, 26 carbs, 5.3 protein
The post Easiest & Healthiest Sweet Potato Pancakes You’ve Ever Made! appeared first on Overcoming Obesity.
