A friend of mine shared this recipe with me the other day, and I knew that it would be the perfect base to create some freezer pancakes for ultra marathon training. I learned during marathon training, that I would use carb loading as an excuse to eat what I wanted, rather than eating what was healthy for me. I'm planning for that now, by having things on hand, so I won't go out and get things that I should not eat.
I stocked up on some sweet potatoes at the farmers market yesterday, and put them to good use. I doubled this, and got about 28 decent size pancakes, that should get me through all my long runs for training. These are perfect for the freezer, just grab a couple and warm in the microwave.
If I added chocolate chips, I think my kids would eat them, too!
Ingredients:
1 cup sweet potato purée*
4 eggs
1 tablespoon pure maple syrup (optional)
1 tablespoon pure maple syrup (optional)
1/8 cup almond flour
2 tsp cinnamon
Whisk together all ingredients, until well blended. Grease frying pan with coconut oil, and put on medium heat. Pour batter onto hot pan. These won't bubble, like regular pancakes, so make sure to flip them after approximately 2-3 minutes.
Allow to cool completely if you are planning on freezing. I place them in a zipper freezer bag, and freeze flat so they don't stick together. Then I can grab one or two, to reheat, and reseal the bag.
Whisk together all ingredients, until well blended. Grease frying pan with coconut oil, and put on medium heat. Pour batter onto hot pan. These won't bubble, like regular pancakes, so make sure to flip them after approximately 2-3 minutes.
Allow to cool completely if you are planning on freezing. I place them in a zipper freezer bag, and freeze flat so they don't stick together. Then I can grab one or two, to reheat, and reseal the bag.
*I put my sweet potatoes in the crock pot, on low for a few hours, in order to bake them. Then scooped them up and mashed them up with a fork. EASY!
