Savory Sweet Potato Pancakes with Avocado and Poached Eggs
Deliciously savory sweet potato pancakes, paired with creamy avocado slices and topped with a poached egg. This breakfast combines complex carbs, healthy fats, and protein for a balanced and filling meal.
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Add to CollectionServings: 1
Calories: 360kcal
Ingredients
- ½ medium sweet potato, about ½ cup grated
- 2 Tbsp whole wheat flour
- ½ large egg, for the batter – use approximately 2 tablespoons of beaten egg
- ⅛ tsp baking powder
- ⅛ tsp cumin, ground
- 1/8 tsp low sodium salt
- ¾ tsp olive oil, divided
- 1 large egg, for poaching
- ¼ avocado, sliced
Instructions
- In a small bowl, mix the grated sweet potato, flour, 2 tablespoons of beaten egg, baking powder, cumin, and salt until well combined.
- Heat ½ teaspoon of olive oil in a non-stick skillet over medium heat. Scoop about ¼ cup of the mixture into the skillet, flattening it into a pancake. Cook for 3-4 minutes on each side, until golden brown. Repeat with any remaining batter, adding more oil as needed.
- Meanwhile, poach the egg by bringing a pot of water to a gentle simmer. Crack the egg into a small bowl, then carefully slide it into the water. Cook for 3-4 minutes, until the whites are set but the yolk is still runny.
- Serve the sweet potato pancake topped with sliced avocado and the poached egg.
Nutrition
Calories: 360kcal | Carbohydrates: 38g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 246mg | Potassium: 922mg | Fiber: 8g | Sugar: 5g | Vitamin A: 16514IU | Vitamin B1: 0.2mg | Vitamin B2: 1mg | Vitamin B3: 2mg | Vitamin B5: 3mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 8mg | Vitamin D: 2µg | Vitamin E: 3mg | Vitamin K: 15µg | Calcium: 111mg | Copper: 0.4mg | Folate: 95µg | Iron: 3mg | Manganese: 1mg | Magnesium: 72mg | Phosphorus: 313mg | Selenium: 33µg | Zinc: 2mg