Wild Rice and Sweet Potato Pancakes

We’re trying to mix it up a bit over here.  We tend to eat a lot of oatmeal and smoothies for breakfast–which are both super nutritious and delicious but as I’ve been trying to make some changes to my training and nutrition, I’ve been feeling the need to try some new things.  The last week, I’ve had my nose in a variety of Brendan Braziers Thrive books and I’m excitedly awaiting the arrival of a new one on strength training for endurance athletes to arrive today!  I plan to kick up my strength training in the next few weeks in order to restore some of the muscle I lost after my hip injury and surgery.  I want to run long and injury free so I really need to be working on balancing my body and creating muscle endurance and power.  More on this in the coming weeks.

For now, let me tell you about these “pancakes” I mixed up last night and Leif and I enjoyed for breakfast this morning. I slightly adapted them from Brendan Braziers book “Thrive–The Vegan Nutrition Guide…”  They give a great bang for the buck in terms of nutrition and will keep you feeling satisfied all morning (or at least into snack time).  Leif was a huge fan!

Ingredients:

  • 2 cups water
  • 1 1/2 wild rice mix cooked (you can mix quinoa in as well)
  • 1 cup mashed sweet potato or yam
  • 1/4 cup ground up flaxseed
  • 1/4 cup tahini
  • 2 tsp baking powder

Directions: 

Place all ingredients in food processor and blend well.  Preheat skillet with a little coconut oil and pour batter!  Easy peasy.

I totally forgot to add water to this batter and it was very thick and gooey.  Which, to be quite honest, I’m a fan of!  To each his own.  I’ll probably mix some water into the leftover batter I have for tomorrow and check it out!

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