3 Weird Pancake Recipes
The other day I was cooking some Yuca Pancakes when I decided it was about time you guys knew this recipe... But one pancake recipe it never enough when it comes to brothers green so I'm bringing you 3 game changers!
01:28 - Yuca Pancake (Gluten Free)
04:52 - Matcha Pancakes
09:03 - Sweet Potato Brownie Pancakes (Gluten Free)
Yuca Pancakes
INGREDIENTS:
• Maple syrup
• Almond milk
• 3 Eggs
• 1 yuca- peeled and diced
• Dates – desired amount
• 2 tbsp coconut oil
• Boil your yucca until super soft. Strain and add into a food processor.
• Add in your dates with the pit removed. Add you eggs and coconut oil and blend until smooth.
• Gradually add in almond milk until it forms a pancake batter consistency.
• Cook in a nonstick pan until cooked through and golden on both sides with crispy edges. About 3 minutes per side.
• Top with Maple syrup and ENJOY!
Matcha Pancakes
INGREDIENTS:
• Baking powder
• Flour
• Matcha powder
• Buttermilk
• Honey
• Butter
• 2 eggs- separated
• Cream
• Add ½ a cup of butter milk to your egg yolks and 1 tablespoon of honey and whisk together.
• Sift in 1 cup of flour, ½ tablespoon of baking soda and 1 tablespoon matcha powder and mix until everything is well blended.
• Add buttermilk as needed to thin out into a pancake batter consistency.
• Beat your egg whites into stiff peaks and gently fold into your batter.
• In a separate bowl, whip up some heavy cream, add a drizzle of honey and set aside.
• In your greased nonstick pan, cook your matcha pancakes until cooked through and edges are crispy.
• Stack your pancakes, top with whipped cream and figs and drizzle with maple syrup.
Sweet Potato Brownie Pancake
INGREDIENTS:
• Peanut butter
• ½ cup almonds
• ¾ cup oats
• 2 tbsp Maple syrup
• 6 tbsp Cocoa powder
• 2 Eggs
• Coconut oil
• 2 Sweet potatoes
• Cube and boil your sweet potatoes until soft.
• In a food processor add your oats and almonds and blend until it creates a coarse flour consistency.
• Now add in your sweet potatoes, eggs, maple syrup and cocoa powder and blend away.
• Add almond milk as needed to thin it out into a pancake batter consistency.
• Cook your pancakes in a greased nonstick pan until cooked through.
• Melt 1 tbsp coconut oil in a pan. Add 1 scoop of peanut butter, 1 tbsp cocoa powder and 2 tbsp maple syrup. Whisk until heated through and pourable.
• Pour you chocolate peanut butter sauce over your stacked brownie pancaked and top with chopped almonds.
original Music by Lakey Inspired
Intro song provided by the youtube music catalogue
01:28 - Yuca Pancake (Gluten Free)
04:52 - Matcha Pancakes
09:03 - Sweet Potato Brownie Pancakes (Gluten Free)
Yuca Pancakes
INGREDIENTS:
• Maple syrup
• Almond milk
• 3 Eggs
• 1 yuca- peeled and diced
• Dates – desired amount
• 2 tbsp coconut oil
• Boil your yucca until super soft. Strain and add into a food processor.
• Add in your dates with the pit removed. Add you eggs and coconut oil and blend until smooth.
• Gradually add in almond milk until it forms a pancake batter consistency.
• Cook in a nonstick pan until cooked through and golden on both sides with crispy edges. About 3 minutes per side.
• Top with Maple syrup and ENJOY!
Matcha Pancakes
INGREDIENTS:
• Baking powder
• Flour
• Matcha powder
• Buttermilk
• Honey
• Butter
• 2 eggs- separated
• Cream
• Add ½ a cup of butter milk to your egg yolks and 1 tablespoon of honey and whisk together.
• Sift in 1 cup of flour, ½ tablespoon of baking soda and 1 tablespoon matcha powder and mix until everything is well blended.
• Add buttermilk as needed to thin out into a pancake batter consistency.
• Beat your egg whites into stiff peaks and gently fold into your batter.
• In a separate bowl, whip up some heavy cream, add a drizzle of honey and set aside.
• In your greased nonstick pan, cook your matcha pancakes until cooked through and edges are crispy.
• Stack your pancakes, top with whipped cream and figs and drizzle with maple syrup.
Sweet Potato Brownie Pancake
INGREDIENTS:
• Peanut butter
• ½ cup almonds
• ¾ cup oats
• 2 tbsp Maple syrup
• 6 tbsp Cocoa powder
• 2 Eggs
• Coconut oil
• 2 Sweet potatoes
• Cube and boil your sweet potatoes until soft.
• In a food processor add your oats and almonds and blend until it creates a coarse flour consistency.
• Now add in your sweet potatoes, eggs, maple syrup and cocoa powder and blend away.
• Add almond milk as needed to thin it out into a pancake batter consistency.
• Cook your pancakes in a greased nonstick pan until cooked through.
• Melt 1 tbsp coconut oil in a pan. Add 1 scoop of peanut butter, 1 tbsp cocoa powder and 2 tbsp maple syrup. Whisk until heated through and pourable.
• Pour you chocolate peanut butter sauce over your stacked brownie pancaked and top with chopped almonds.
original Music by Lakey Inspired
Intro song provided by the youtube music catalogue
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