Yamcakes
These are a whole grain, high fiber twist on the traditional white sugar, white flour pancake recipe. They're so flavorful that we don't even use syrup on them. I freeze extras and toast them for a quick midweek breakfast.
1 yam (250g, which is about the size of a large fist)
1/2 cup coconut crystals (I use Coconut Secret raw coconut crystals)
3 eggs
1 cup buttermilk (or plain milk with 1T of lemon juice or 1T white vinegar)
5 tablespoons melted butter, cooled (optional substitution either canola oil or melted and cooled coconut oil)
1 t salt
1 t vanilla
1 t cinnamon (optional)
1/3 cup dry course cornmeal (uncooked)
1-1/3 cups whole wheat flour
2T baking powder
Optional: 2 cups Blueberries (then I'd use the cinnamon) or 1 cup chocolate chips
1. Cut the cleaned, UNpeeled, raw yam into 5 or 6 course cubes. Using a food processor, finely grind the yam.
2. One ingredient at a time, add and food process with the yam:
the coconut crystals,
eggs,
buttermilk,
melted cooled butter,
salt, vanilla, and cinnamon (if using) [I add salt to wet ingredients so it dissolves evenly]
3. In a separate large bowl, whisk together the cornmeal, whole wheat flour, and baking powder
4. Fold in the wet ingredients to the dry ingredients, and just before the dry/wet ingredients are fully incorporated, add the blueberries or chocolate chips. Do not over mix.
5. The mixture is thick. I use a large icecream scoop to make cakes that are about 5-6" in diameter. Scoop the mixture onto lightly greased cast iron or heavy bottom pan and spread out with the back of the scoop so the cakes are desired thickness (about 1/4-3/8"). Use medium high heat*, flip after about 2-3 minutes per side or until browned on each side. The cakes will start to show cooked color around the edges when ready to flip unlike traditional white flour pancakes, which get a bunch of bubbles popping when it's time to flip them.
*my cooktop is a professional grade and has extremely hot burners, so I use a medium-to-low heat. Adjust heat until it takes about 2-3 minutes per side.
Makes about a 12-15 pancakes.
Nutrition, assuming 15 pancakes, each is: 149 calories, 22 carbs, 5 fat, 4 protein, 66 sodium, 7 sugar
These are a whole grain, high fiber twist on the traditional white sugar, white flour pancake recipe. They're so flavorful that we don't even use syrup on them. I freeze extras and toast them for a quick midweek breakfast.
1 yam (250g, which is about the size of a large fist)
1/2 cup coconut crystals (I use Coconut Secret raw coconut crystals)
3 eggs
1 cup buttermilk (or plain milk with 1T of lemon juice or 1T white vinegar)
5 tablespoons melted butter, cooled (optional substitution either canola oil or melted and cooled coconut oil)
1 t salt
1 t vanilla
1 t cinnamon (optional)
1/3 cup dry course cornmeal (uncooked)
1-1/3 cups whole wheat flour
2T baking powder
Optional: 2 cups Blueberries (then I'd use the cinnamon) or 1 cup chocolate chips
1. Cut the cleaned, UNpeeled, raw yam into 5 or 6 course cubes. Using a food processor, finely grind the yam.
2. One ingredient at a time, add and food process with the yam:
the coconut crystals,
eggs,
buttermilk,
melted cooled butter,
salt, vanilla, and cinnamon (if using) [I add salt to wet ingredients so it dissolves evenly]
3. In a separate large bowl, whisk together the cornmeal, whole wheat flour, and baking powder
4. Fold in the wet ingredients to the dry ingredients, and just before the dry/wet ingredients are fully incorporated, add the blueberries or chocolate chips. Do not over mix.
5. The mixture is thick. I use a large icecream scoop to make cakes that are about 5-6" in diameter. Scoop the mixture onto lightly greased cast iron or heavy bottom pan and spread out with the back of the scoop so the cakes are desired thickness (about 1/4-3/8"). Use medium high heat*, flip after about 2-3 minutes per side or until browned on each side. The cakes will start to show cooked color around the edges when ready to flip unlike traditional white flour pancakes, which get a bunch of bubbles popping when it's time to flip them.
*my cooktop is a professional grade and has extremely hot burners, so I use a medium-to-low heat. Adjust heat until it takes about 2-3 minutes per side.
Makes about a 12-15 pancakes.
Nutrition, assuming 15 pancakes, each is: 149 calories, 22 carbs, 5 fat, 4 protein, 66 sodium, 7 sugar
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