I recently had the honor of interviewing Melissa King, author of Easy Whole Vegan, anall around inspiring woman and dedicated mom.
If you aren’t familiar, Melissa is a highly respected food blogger and 2-time cookbook author who serves as the creator, photographer and main content writer over at My Whole Food Life. She was initially inspired to reboot her own health in an effort to be a healthy example for her two young daughters.
I really admire the selfless dedication that she brings to maintaining the best possible health for her family while still keeping things fun in creating healthy versions of classic, unhealthy foods. And the results speak for themselves: After switching over to a plant-based diet, Melissa lost 5-7 pounds without even trying. Several months later, her husband was down 20 pounds and his cholesterol numbers improved dramatically.
Easy Whole Vegan one of the most complete guidebooks I’ve read for those who are interested in pursuing a vegetarian or vegan diet but are struggling with cravings for some of their old, favorite foods. And not only that, but the books insistence on using whole, unprocessed ingredients as the base for every recipe really sets it apart from other plant-based cookbooks, where packaged and processed foods are the norm.
And today, I get to share one of it’s mouth-watering recipes with you!
Hope you enjoy the Sweet Potato Pancake recipe, excerpted from Easy Whole Vegan and courtesy of Melissa King and The Experiment.
Photo Credit: Heather Poire
Sweet Potato Pancakes
Makes: 8 to 10 pancakes
This is a great recipe for a Saturday morning, and can easily replace traditional, wheat-based pancake recipes.
Feel free to serve these with your topping of choice – anything from fresh berries and bananas to chopped walnuts, almond butter and of course, 100% pure maple syrup.
Note: These pancakes can be made ahead of time and frozen for a quick breakfast option as well.
In a large bowl, mix together all the dry ingredients.
In a medium bowl, mix all of the wet ingredients except the coconut oil.
Add the dry ingredients to the wet ingredients and mix until just combined. I use a spatula
and do this by hand, but you can use a stand mixer if you prefer.
Heat a large sauté pan on medium heat. Add the coconut oil. Using a ¼-cup (60 ml)
measuring scoop, drop the batter onto the sauté pan. Once you see the edges start to brown a
little, you know it’s ready to flip (1 to 2 minutes). Repeat until the batter is used up.
Serve immediately or, once cool, refrigerate or freeze for later use. These should last for 2
weeks in the fridge and up to 6 months in the freezer.
To make the sweet potato purée, peel and cube 1 large sweet potato or 2 small sweet potatoes, then place them in a large pot of boiling water. Boil until soft, 15 to 20 minutes. Drain the water and place the sweet potatoes back in the pot. Use an immersion blender or potato masher to purée the sweet potatoes. This step can be done in advance. It should keep in the fridge for about 2 weeks. You can also freeze it for up to 6 months.
Matt Jager is a wellness activist, yogi and co-founder of True Wellth. His life mission is to transform the healthcare and food system in this country, so that every single person has access to the tools and support they need to look and feel their best, control their health, own their happiness and revolutionize their well-being.
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