| Prep Time | 20 mins total |
| Servings |
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Ingredients
- 1 large can Bruce’s Candied Yams (yes that is correct – rinse and drain them very well) or 2 cups pureed/mashed sweet potatoes
- 6 each Eggs large, local if possible
- ½ tsp Pure vanilla extract
- ¼ tsp Cinnamon ground
- ¼ tsp Salt
- ¼ tsp tsp. Baking powder
- 1-2 tblspns Coconut flour if needed – depends on how thin or thick you like your yam cakes
- 2 tblspns Coconut oil
Ingredients
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Instructions
- Drain and rinse candied yams so you eliminate the syrup from the yams. This may sound crazy but it works. Mash well then add to mixing bowl.
- Combine all ingredients (except for the coconut oil) and mix until well combined, mashed and stirred into a pancake batter. Add 1-2 T. of coconut flour if you feel as if you need to thicken the batter.
- Preheat large non-stick pan to medium heat. Add ½ T. coconut oil and swirl.
- Pour ½ cup at a time into the pan. Flip to other side after 3-4 minutes or until the batter starts to bubble/small bubbles that come to the surface.
- Flip and cook for another 2-3 minutes until done. Set pancake off to the side and continue process until all pancakes are done.
Recipe Notes
The Purpose: increase overall plant food intake, replenish glycogen storage, capitalize on body’s ability to soak in carbs to replenish glycogen stores and bring down cortisol, rebuild and repair muscular micro-tears, optimize performance prior to race day, optimize performance pre-training session, prepare recipe that can be utilized throughout the week, quick and easy.
Nutrition Information: gluten-free, dairy free
Calories: 175
Carbohydrates: 25 gms
Protein: 6 gms
Fat: 7 gms
Fiber: 2 gms
Sodium: 400 mgs
Added Sugars: 2 gms
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