Sweet Potato Protein Pancakes (Barbell Shrugged!)
1/2 cup of oat flour. Make your own by grinding down oats in a blender.
1 large cooked sweet potato. Try roasting it, it adds flavor.
1/2 teaspoon of baking powder.
1 teaspoon of cinnamon.
1 teaspoon of pure vanilla extract.
Splash of plain yoghurt or milk.
- Beat the eggs together and add the vanilla. Blend the sweet potato to a purée, then stick everything in your blender and pulse until you have a smooth batter.
- As always, don’t over mix! Once the batter comes together, stop blending.
- Heat a frying pan over medium heat and grease with butter or coconut oil. Pour in half of your batter and cook for about 2 minutes, or until the edge go golden brown and the top firms up. Flip your pancake and cook for another minute. Add a bit more fat to then pan and you’re ready for another.
- I like to serve my pancakes stuffed with fresh berries and smothered with a chocolate peanut protein drizzle.
A. Every 5 minutes, for 30 minutes (6 sets):
Run 400 Meters
20 Russian Kettlebell Swings (heavy)
B. Two sets of:
Hawaiian Squat x 90 seconds each side
Prone Plank x 60 seconds
BOOTCAMP RX CLASS (Benchmark day!) :
A. Timed Trials –
– Rest 5min
100 DUs (Sub = 3min AMRAP)
– Rest 5min
*RECORED ALL SCORES!
B. 5min AMRAP:
5 crunches w/ 5# plate (NO anchor!)
5 russian twists w/ 5# plate (2ct.)
5 full sit-ups w/ 5# plate (NO anchor!)