Meal Details
1. Sweet potato breakfast pancakes
281cal, 9p, 38c, 9f (per meal)
6 tbsp (90mL)
2 dash (1g)
2 dash (0g)
1/2 tbsp (4g)
1 tbsp (15mL)
4 extra large (224g)
2 sweetpotato, 5" long (420g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook the sweet potato in a microwave for 8-10 minutes until soft. Once cool enough to touch, remove sweet potato flesh and place the flesh in a bowl. Discard skins.
2
Add the eggs and seasonings to the bowl. Mix until combined.
3
Heat oil in a pan over medium-low heat.
4
Once hot, add about 3 tbsp of the mixture to the pan. Cook for 3-5 minutes on each side, or until cooked through and golden.
5
Continue cooking pancakes until batter is gone.
6
Serve with maple syrup.
7
To store: wrap any remaining pancakes in plastic and store in the fridge for about 2-3 days. Reheat by stove or microwave.
2. Blueberries
95cal, 1p, 18c, 0f (per meal)
4 cup (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse off blueberries and serve.
3. Protein shake (milk)
258cal, 32p, 13c, 8f (per meal)
1
Mix until well-combined.
2
Serve.