It’s been a while since I shared a recipe with you, and that’s because it’s been a while since I’ve made food for myself.
I’m too busy for that! I thought I was busy last semester, but boy was I wrong. I’ve got so much happening now! Some days I leave the house at 7:30 AM and don’t get back until 10 or 11 PM. Forget about a social life. Forget about the gym. Forget about feeding myself. The next thing to go is sleep, and I’m not going to give that up easily.
I’ve been living off the salad bar at my local co-op and leftovers from awesome food my roommate makes (seriously … she is my best Craigslist find, ever!). Part of the issue with making food is finding time to do it. I used to be all about food prep on Sunday, but my Sundays have been filled with meetings, homework, travel, and/or family stuff. I’ve finally adjusted my food prep day to Friday afternoon. Fridays are open for me and I always mean to work on research or homework, but I’m so exhausted by then that I end up bingeing on Netflix and hanging on the couch all afternoon. Why not make some food while I unwind?
Making food for myself is getting a bit easier because lately I’ve been dabbling in eating some of my allergens.
I’ve got far less restrictions. So far most of my allergens aren’t making me react like I used to, but I am getting the appearance of really bad cystic acne (hives). Although I’ve only had one major stomachache, I am having major joint pain and am pretty inflamed. Because of this, I’ve had to stop running, which was the only exercise I had time and the mental capacity to do. So I’m going to back off the allergens for a while. I did discover that I am more open to eating some of my allergens from time to time now that I know that they won’t kill me (tomatoes and quinoa might but the rest are pretty safe as long as they’ve been cooked).
[insert solo dance party here]
Oh … recipe. Right.
I got the idea to put veggies in my pancakes from my roommate, but my execution was entirely different than her recipe.
The other night she made these amazing savory butternut squash pancakes. She said that pancakes are an easy, go-to, lazy thing to make with extra veggies. Her pancakes had onions, rice, and some spices in them, and they were delicious. I had a sweet potato hanging in the fridge for the last few weeks, and decided to give the veggies-in-pancakes thing a try. Mine ended up being less savory and more syrup-worthy, but hey, it’s a start. 🙂
Gluten Free Sweet Potato Pancakes
- 1.5 c <a href="http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/" target="blank">Pamela's Baking Mix</a> (any pancake mix will work, but to make GF you must use GF mix)
- 1 small sweet potato (cooked, peeled, and mashed(size of your fist should work))
- 1 5.3 oz <a href="http://www.chobani.com/products/blended#plain" target="blank">4% fat plain Chobani yogurt</a> (any plain Greek yogurt will work, but I love the creaminess and flavor of this one)
- 1 egg
- 1 cup milk (enough to thin batter — may be more or less — any sort of milk works. I used flax.)
- <strong>Optional (but yummy:</strong>)
- 1 T chia seeds
- 1/2 t cinnamon
- 1/2 t turmeric
- 1/4 t nutmeg
- 1 t vanilla
- Heat a pancake griddle over medium-high heat.
- Grease griddle (I like to use coconut oil for this).
- Pour pancake mix in a large mixing bowl.
- In a (separate) medium bowl, mix all wet ingredients and optional spices until well-blended.
- Pour wet ingredients into the pancake mix.
- Blend with a fork until well mixed (there will be lumps).
- Use a 1/3 c measuring cup to pour pancake batter onto griddle. I like to do 3 pancakes at a time so they’re easy to flip.
- Wait until bubbles form at the top of the pancakes (4-5 minutes) and flip.
- Cook 4-5 more minutes, then flip pancakes off onto a plate.
- Serve with butter, syrup, honey, jam, peanut butter, or toppings of your choice.
These pancakes were the PERFECT pancake consistency, which was a surprise to me because when I’ve used gluten-free substitutes in the past, the consistency / quality of the results was off. I’m not sure if it was the mix itself, or the things I added. I’m curious if I made the pancakes on the back of the box if they’d have as good of a texture.
Anyway … super fantastic breakfast. Two thumbs up. I’m making these again.
Next up: savory pancakes. Maybe there’ll be beer involved …
What have you been eating for breakfast lately?