I’ve said it before and I’ll say it again, I DON’T LIKE FISH. I found one recipe that I loved because it made it taste like chicken (Sweet Teryaki Salmon) but every one I’ve tried since then is so salty … and the texture, yuck.
But, alas, thanks again to the most awesome healthy chef, Sammie Kennedy, I have found and adapted another way to cook it that is SO delicious. Continue reading
I am a big believer in spending some time on breakfast. One of my favorite things about having a day off or being on vacation is being able to spend time cooking and enjoying breakfast.
A yummy pile of food + a book/newspaper + a good cup of tea or glass of mulled cider + good company = AWESOME MORNING.
This past Sunday, Mike and I enjoyed a new (and now frequent) recipe. I hope to enjoy an equally lovely breakfast every day of this Thanksgiving holiday.
Sweet Potato Pancakes
Ingredients
1 large sweet potato, peeled and chopped small
3 eggs
1/2 cup almond butter (or whatever nut butter you have)
1/2 cup milk (unsweetened almond, coconut, whole milk, whatever…)
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
high heat cooking oil (coconut, grape seed, or sesame oil)
Instructions
Boil sweet potatoes until soft when stabbed with a fork. Start heating pan on Medium during this last step. Drain then add sweet potatoes and all other ingredients to blender. Blend until smooth.
After preheating pan for 5-ish minutes, pour two small pancakes at a time. Flip when the centers start bubbling. Cook on other side for 3-5 minutes.
Stack a pile, add a topping (bananas, sautéed apples, raisins, honey, maple syrup, etc.) and ENJOY!
*this recipe was adapted from Sammie Kennedy.
By the way, thanks to everyone that commented on my post yesterday. Recognizing the amazing qualities of the people around you starts to make you more amazing too! If you want to add to the comments, there’s still time! I’ll be reposting them on all Friday.
What are some of your favorite breakfast traditions?
A Happy Lass 