Nutrition for Runners: Sweet Potato Pancakes

Tonight’s recipe is one that has become a favourite of my wife and I ever since we found sweet potato pancakes on the menu at a restaurant in Seattle’s Pike Place Market. It is a great meal to follow a long weekend run.

Here is the recipe we use:

  • 3/4 pound sweet potatoes
  • 1 1/2 cup of all purpose flour
  • 3 1/2 teaspoons of baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs beaten
  • 1 1/2 cups milk
  • 1/4 cup butter melted

Directions:

  • Place sweet potatoes in boiling water and cook until tender but firm. Immerse in cold water to loosen skins. Drain, remove skins and mash.
  • In a bowl sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  • Preheat a lightly greased griddle over medium-high heat.

In case you missed it, don’t forget about the book giveaway I posted last night.

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