Spiced sweet potatoes + apples smothered in creamy maple-tahini sauce =  a super, duper, knock your socks off kind of breakfast

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SWEET POTATO PANCAKES

Recipe by Jentry Lee Hull

Yields ~ 6 small pancakes

Pancake Ingredients:

  • 2 small or 1 large sweet potato
  • 2 Tbsp. almond meal
  • 1 Tbsp. oat flour
  • 1 tsp. ground flax meal
  • ½ tsp. pumpkin pie spice
  • pinch of cinnamon
  • ¼ tsp. Himalayan salt, or to taste
  • ½ Tbsp. unrefined coconut oil, melted, optional
  • 3-4 Tbsp. plant milk

Maple-Tahini Apple Compote Ingredients:

  • 1 small granny smith apple
  • 3 Tbsp. tahini*
  • 1-2 Tbsp. water
  • 1 Tbsp. maple syrup
  • Pinch of cinnamon
  • Pinch of salt

Directions:

  • Prepare sweet potatoes (the short version) – wash and scrub. Dry off and wrap each potato in a paper towel (use unbleached paper towels) or a clean cloth. Wrap potatoes together with a clean cloth towel and fold to keep snug (this keeps the heat and moisture in as they cook).  Place double-wrapped potato envelope in microwave and cook on high for 4-5 minutes.  Check sweet potatoes by carefully pinching down – heat will release, so wear an oven mitt or gloves.  If potatoes are tender and soft to the touch, remove from heat.  If they’re still firm, cook for another 60-90 sec.  Once potatoes are cooked, carefully remove from towels and place on a cutting board.
  • Holding the potatoes with a fork, cut each potato in half and scoop out the flesh. Place potato flesh in a large mixing bowl and mash with a fork, to remove lumps.
  • Add remaining ingredients and whisk together. Mixture will resemble mashed potatoes.
  • Spoon mixture (~¼ cup-size) onto large non-stick skillet over medium heat. Cook on each side for ~5 minutes until browned and crisp on the edges.
  • Unlike traditional pancakes, these will not bubble when it’s time to flip. So, be patient.  If you try to flip too early, they may stick and glob together.
  • While pancakes are cooking, prep maple-tahini compote:
    • Core apple, cut into quarters, and slice each quarter into thin slivers.
    • In a small bowl, whisk together tahini, water, maple syrup, cinnamon and salt. Add more water, if needed.  Consistency should be smooth and runny, like syrup.
    • Stir in apple slices and evenly coat.
    • Note* Tahini can be bitter, so if you’re not a tahini fan, substitute with almond butter!
  • Once pancakes are done, top with maple-tahini apple compote and enjoy!

 

Cheers to your health!

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Saturday 10/24/15

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – HIIT Saturday