Brunch Board

Featuring Sweet Potato Pancakes, a gluten-free option that's got a touch of natural sweetness and nourishment, this recipe offers the best of both worlds.


For the Sweet Potato Pancakes:

For the Gingerbread Smoothie:


To make the Pancakes:

  1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate. ⁠
  2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with Carrington Farms Coconut Oil Cooking Spray. ⁠
  3. Add ⅓ cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter. ⁠
  4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down. ⁠
  5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
  6. Repeat with the remaining batter. Serve on a board with fruit, maple syrup, sausage, and bacon, if desired!

To make the Smoothie:

  1. Mix protein powder with milk or unsweetened milk alternative. 
  2. Transfer to a blender, add additional ingredients, and blend until smooth.