Sweet Potato and Flax EggCakes

Makes 4 eggcakes.

  • 1 cup cooked, and mashed sweet potato
  • 4 eggs
  • 2 Tbs milled/ground flax seed
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  1. Mix all the ingredients together well in a medium bowl.
  2. Scoop out 1/2 cup of batter and pour in the centre of a hot non-stick skillet and cook over MEDIUM heat approximately 3 or 4 minutes until the edges dry a bit and there are bubbles in the batter. If you already make pancakes you will recognize this stage.
  3. Flip the cake over and cook the second side for about 2 more minutes.
  4. Remove to a plate and keep warm while you cook 3 more cakes.
  5. Serve with your choice of toppings.

Per eggcake without toppings.

Weight Watchers P+ = 4.

Calories 150; Protein 8g; Carbohydrate 13g; Fat 7g; Fibre 2g.