Friday, March 23, 2012

LUNCHBOX SWEET POTATO CAKES


Do you ever want a peanut butter sandwich, but without the mess? Do you like pancakes, but want to eat them with your hands? Want to get some fiber without all the hassle? This recipe takes a whole new twist on sweet potatoes, pancakes, and peanut butter sandwiches. This is a super easy recipe (I bet you never considered just pureeing uncooked sweet potato), and each serving has over 10 grams of protein. Make a batch of these, throw them in the freezer and take them out for future lunchbox snacks. If you want to reheat them, just throw them in the toaster. Voila!

Ingredients:
1 cup sweet potato, peeled and cubed
1 apple, cored
¼ cup peanut butter
2 cups milk or almond milk
1 tsp. vanilla
3 Tbs. canola oil
¼ cup honey
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon

Directions:
In a blender, mix sweet potato, apple, peanut butter, coconut milk, vanilla, and canola oil. Puree until smooth. In a separate bowl, combine all dry ingredients. Add the wet ingredients and mix until smooth. Pour ½ cup portions onto a greased pan, smooth out, and cook on medium heat until golden brown on both sides (you know it's time to flip when you start to see little bubbles form on the tops). Serve warm.



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