I’m the sort of person who would fantasize about unicorns and other magical mythical creatures prancing around an enchanted forest. When I was in middle school, I would drag my friends into the miniature “forest” behind the school to climb trees, collect rocks, and tumble down hills. I am pretty sure I was the only one who enjoyed these activities amongst the whole middle school population because everyone else was already on and ahead of me with their pre-teen lives. To my friends, thank you for putting up with the crazy adventure things that I made you guys do (I know you all secretly enjoyed heading to class with a giant mud stain on your pants).
Now that I’ve finally grown out of daydreaming about unicorns, I daydream about more “realistic” things… like a fluffy stack of purple pancakes with a warm almond butter glaze drizzled on top. Absolutely magical and 100% delicious.
To this day, I still make my friends go on spontaneous adventures like bike riding, hiking, and working out on a field in -4 degrees in the midst of winter. Yes, I count doing 200 burpees, 200 squat jumps, 400 mountain climbers, and 5 200-meter dashes as “adventures” because to me, life is just a series of adventures. Oh, and if you want to know, that workout has the ability to make you sweat in below zero weather and is also a killer for them legs… those squat jumps kinda kill and make you all jelly-like afterwards.
If you love everything cheesecake or you just happen to like unicorns, you should definitely give this pancake recipe a go! While you are at it and awaiting the pancakes to cook on the griddle, do a happy dance in your kitchen in preparation for an epic tastebud adventure!
- 1 c. oats
- ⅓ c. purple yam, steamed
- 2 tsp. baking powder
- 2 eggs
- 4 tbsp. cream cheese, or non-dairy cream cheese (ex. daiya)
- 4 tbsp. almond milk
- 3 tbsp. almond butter
- 4-5 tbsp. almond milk
- 1 tbsp. maple syrup
- toasted almonds, for garnish
- In a blender, blend all the pancake ingredients together until well blended.
- Preheat a non-stick skillet over medium-high heat.
- Grease the skillet with a little bit of coconut oil.
- Pour ¼ cup of the batter once the pan is heated and ready to go.
- Cook the pancakes one at a time, flipping them over once the surface is bubbly and the sides are matte in colour.
- For the topping, stir all the ingredients together in a small bowl. Pour generously over pancakes and serve!