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Sweet Potato Pancakes with Maple Almond Butter Drizzle

Sweet Potato Pancakes with Maple Almond Butter Drizzle

As mentioned in my last post, I’m really getting into using sweet potatoes as a fun way to spice up breakfast.

I hadn’t imagined I’d be posting two sweet potato recipes in a row that are designed for breakfast. But I’m not mad about it. Quite the opposite actually.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

This one comes as a spinoff of one of my good friend’s recipes.

I’m fortunate to have another great food blogger gal pal just a 15-minute bike ride away from my own kitchen headquarters. Emily (from Nourishing Matters) and I do a lot of week night cooking collabs, and I’m always obsessing over her latest creations that she puts up on Instagram.

That being said, it felt like a real treat to try out her Sweet Potato Pancake dish. This was a top candidate on my to-make list for some time.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

I’m happy to report that this recipe is super fun.

Just as I’ve found sweet potatoes to be a great resource for brightening up breakfast, I’ve now found that they act as a great mechanism for jazzing up traditional pancakes, too.

Unfortunately, while I like to pretend I’m still a kid, plain pancakes just don’t cut it for me like they used to. Throw some blueberries in there, and I’m a happy gal. Or oats and bananas. Or anything else that’ll perk that plate of flour up a bit.

If you feel the same about pancakes, try giving sweet potatoes a go.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

While Emily uses tahini, I decided to use Barney’s almond butter here, both within the pancake and for a creamy maple drizzle to add on top.

That almond-maple drizzle now has me dreaming of other uses for the sauce. So good and so easy!

Sweet Potato Pancakes with Maple Almond Butter Drizzle

These pancakes were pretty easy to make too and are perfect if you have any leftover sweet potatoes on-hand from the night before.

If you don’t, you can simply use the quick steaming method described in the recipe below. It shouldn’t take longer that 15 minutes to get the potatoes to the soft texture needed for the pancakes.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

Be sure to slow-cook these pancakes on the griddle. You don’t want to turn the heat all the way up to high, or you’ll end up with blackened exteriors and a far too mushy interior. Patience!

That being said, these are a bit moister (in a good way!) than traditional pancakes, so don’t be alarmed if the inside is a bit soft even after cooking for a handful of minutes on each side. The texture makes the perfect compliment to the crunchy almonds you’ll put on top along with, perhaps, an optional handful of toasted coconut flakes too. After finishing with the maple-almond drizzle, it’s hard to deny this is a super fun treat for breakfast or brunch.

Who’s ready for Sunday morning?

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Crispy Brown Rice Cakes with Avocado and Egg

Crispy Brown Rice Cakes with Avocado and Egg

April showers bring May flowers. And rainy rides to work.

Thank god for rain pants, otherwise I would’ve been one soaking mess at the office today. I hate driving, and I hate the majority of Philly’s public transit systems. So unless there’s some kind of lightning zombie apocalypse, you can generally catch me on my bike if I’ve got places to be.

If this sounds like you – invest in some rain pants. I’ve been borrowing a friend’s this week, and they are a savior. You could say they’re kind of like meals like this – good to keep around for when you need to be somewhere quick but still want to treat yourself well.

Okay, so maybe that rain pant / crispy brown rice cake comparison is a bit of a stretch. But both have served me well this past week. Hence, here I am, laying out a thank you to each on my blog today. So be it. I’ll blame the weather on this rambling blog post, if need be.

Let’s cut to the chase. There is certainly no debate around whether or not a ripe avocado is a savior in all lunchtime situations. It is, it is, it is. And if you’ve got brown rice cooked and stored in your fridge, you can use it to turn a breakfast-like combo into an interesting meal like this in no time.

Not dissimilar to avocado toast, this simply swaps the bread for crispy, wholesome rice used as a base and spiced as you desire. Feel free to play around with the toppings, or keep it simple like this. Following April showers, serve with an obligatory side of flowers.

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Eggs Simmered in Summer Tomato Sauce

Eggs Simmered in Tomato Sauce

Every time pasta’s in the picture, I’m asking my noodles to move over and make a little more room for the tomatoes in the bowl. I like to keep things saucy, and my linguine on its toes.

That being said, there’s rarely a ton of marinara leftover. However, when summer comes, I make my own, and I make sure that there’s plenty to spare. I chop all the tomatoes I have, onions, garlic, and sometimes a few other veggies, like eggplant, peppers, zucchini and summer squash. Then I add basil, thyme, oregano, extra virgin olive oil, salt and pepper.┬áIt all gets paired with a slow simmer that yields a sauce that could easily be eaten by the spoon.

The result is also often a gallon full of red in and out of the pot on my stove. There will most definitely be room for leftovers, and recipes like this too.

Eggs Simmered in Summer Tomato Sauce

When you’ve got leftover sauce and no noodles to claim it, cracking a few eggs in it is a great way to go. It creates a light meal that goes perfectly with a side of crusty toast. I recommend going with a chunky sauce, one that almost errs more on the side of ratatouille than marinara. The extra veggies will add a nice platform for the eggs. If you’ve got a hot pepper, throw it in too. A spicy sauce with Parmesan topped eggs may have you saying goodbye to pasta all together.

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