This Sweet Potato Oatmeal Blender Recipe is for one easy to make batter that makes both pancakes and muffins
Sweet Potato Oatmeal Blender Pancakes and Muffins. One batter, two easy recipes! This muffin and pancake batter packs in oats, sweet potato, and eggs to make a high protein and delicious alternative to traditional pancakes!
I have always loved pancakes as a special breakfast but find that traditional pancakes give me a sugar rush and only keep me full for an hour or so. I love this recipe because it satisfies every craving, but is completely healthy and balanced.
The combination of the sweet potato and oats keeps you full and satisfied much longer than traditional pancakes with no sugar crash. Win, win!
INGREDIENTS:
- 2 Cups Steamed Sweet Potatoes (make sure they are fully cooked and soft).
- 2 Cups of Quick Oats.
- 1 1/4 Cup of Almond Milk (Or plant milk of choice)
- One TBSP Maple Syrup (Optional but especially recommended for when using this batter for the muffins)
- 1 TBSP Olive Oil (Optional but especially recommended for when using this batter for the muffins)
- 1/4 TSP Baking Powder
- 1/2 TSP Pumpkin Pie Spice
- 1/2 TSP Cinnamon
RECIPE:
1.) In a high speed blender combine all dry ingredients (quick oats, baking powder, pumpkin pie spice, & cinnamon). Blend on high until oats become a fine flour consistency, then transfer to a large mixing bowl.
2.) In a high speed blender combine all wet ingredients (sweet potatoes, almond milk, eggs, oil, & maple syrup) and blend on high until all of the sweet potato have been processed into a liquid. After blending, pour the mixture over the dry ingredients in the large mixing bowl.
3.) Mix wet and dry ingredients well until full incorporated into a thick batter.
For Sweet Potato Oatmeal Blender Pancakes:
1.) Heat a non-stick pan with olive oil or butter to medium-high heat. You do not want to pan to be too hot, as it will cook the outside of the pancakes too quickly. Pour the batter into the pan to create the pancakes. I prefer about 3-inch sized pancakes.
2.) Let cook for approx 6-7 minutes on each side. These take longer to cook than traditional pancakes because of the oat flour. Take your time and allow them to fully brown on both sides. You want to look for a beautiful golden brown color like shown in the photo above before removing them from the pan!
3.) Serve the pancakes with any topping of your choice. Plant-based butter, peanut butter, fresh berries, honey, and maple syrup all make wonderful options!
For Sweet Potato Oatmeal Blender Muffins:
1.) Pre-Heat Oven to 360 degrees fahrenheit or 182 degree celcious.
2.) Line a muffin pan with muffin liners. Scoop 1/4 cup amount of batter into each muffin liner. You can use an ice-cream scoop to do this to make it easier.
3) Bake for 35-40 minutes. Look for a golden brown color on the top of the muffin to know they are ready.
I love to serve these for breakfast with some fruit and nut butter for delicious meal!
I hope you enjoy this recipe as much as I do! Please let me know in the comments if you were able to try it or if you have questions. To learn more about the Radiantly Nourished Blog please visit my About Page and consider connecting with me on Instagram, Youtube, and Pinterest.
Love,
Jordana
