Ingredients Archives: ground flaxseed

Healthy Sweet Potato Pancakes

Feeding a toddler can be a challenge. One day she squeals for yogurt and the next, even a bite is a painstaking endeavor. As her palate has continued to mature by experimenting with different flavors and textures {when she’s interested}, the one food she has never stopped loving is sweet potato. Sweet potato puree was her favorite food for many months when she began eating solids and now she eats them in roasted bite-size chunks.

So, what’s a mamma to feed her carb and sweet potato loving babe? Healthy Sweet Potato Pancakes of course!

Healthy Sweet Potato Pancakes

Healthy Sweet Potato Pancakes – Ingredient List

1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon organic cane sugar
2 tablespoons ground flaxseed
1 cup almond milk {I use unsweetened Vanilla}
1 egg
1 tablespoon coconut oil
3/4 cup sweet potato puree

Healthy Sweet Potato Pancakes

Sweet potatoes are delicious and great for you, they are high in vitamin B6, vitamins C and D, and are high in carotenoids {like beta carotene}. If you’ve tasted sweet potatoes before you know that they are relatively sweet, hence the name, and so this recipe doesn’t include a lot of additional sugars. I incorporated ground flaxseed in the recipe to increase the fiber and omega-3 essential fatty acids.

For this recipe, I kept the sweet potato puree very plain. On a foil lined baking sheet, heat the sweet potato in a 400 degree oven for approximately 45 minutes or until tender. Once cooled, transfer to a food processor or high-powered blender, add a bit of water {1/4 – 1/2 cup} and puree.


The sweet potato pancakes are fluffy and moist, don’t be surprised if they seem a bit undercooked {not to be confused with a raw pancake, no no} – the sweet potato puree creates a very creamy texture. I cooked these on 350-400 degree griddle for 3-4 minutes, but go until you see bubbles and the pancakes are completely cooked through. The pancakes photographed above are relatively small, cooked from approximately a tablespoon of batter – perfect for those toddler tummies any time of day! For freezing instructions, follow this great tutorial.


PS. If you have any questions about the recipe, leave them in the comments!

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No Bake Coconut Almond Protein Balls

As a busy mom, I am always on the hunt for simple, healthy, and on-the-go snacks. My latest recipe is for No-Bake Coconut Almond Protein Balls, inspired by Gimme Some Oven’s recipe.


My daughter’s nap is the only free time I have throughout the day and I normally have a laundry list of to-do’s – sitting down for a proper lunch doesn’t always make the cut. These protein balls are so simple to make and help curb my appetite between meals, as I’m running out the door, or before/after workouts. I routinely make this recipe once a week and it renders approximately 20 balls which last for up to one week in the refrigerator.

No Bake Coconut Almond Protein Balls – Ingredients List:

1 cup rolled oats
1/2 cup ground flaxseed
1/2 dried cranberries
1 tbsp chia seeds
1/3 cup toasted coconut flakes
1/3 cup toasted almond slivers
1/2 cup peanut {coconut variation} or almond butter
1/3 cup honey

No Bake Coconut Almond Protein Balls

All this recipe requires you to do is combine the ingredients, refrigerate the mixture for 30 minutes and then remove to form small, bite-sized balls. While it may seem insignificant, the 30 minute cool-fest is very important – I accidentally waited to long once and they were admittedly hard to shape and handle.

No Bake Coconut Almond Protein Balls

I use a coconut oil peanut butter in this recipe and absolutely love it, however it is very sweet. If you prefer a more savory snack, I would try a traditional peanut or almond butter. Also, I’ve only used smooth peanut butter, but the crunchy variation would taste great as well.

This probably goes without saying, but anything with peanut butter isn’t entirely guilt free, so eat these in moderation – it’s easier said than done. I always try to grab the best ingredients for these types of recipes, mostly organics and minimally processed. I was however stuck with using apple juice infused cranberries because my local Whole Foods does not offer unsweetened options – craziness, but what can you do. Last of all, I feed these protein balls to my daughter and she loves them – I try to limit her consumption a bit because otherwise she would try to eat them all!

Let me know if you have any recipe questions in the comments!


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