I have so many fond memories of Pancake mornings in the Flanagan house. Weekends surrounded by my parents and sisters, feasting on pancakes and maple syrup, making snappy puns (my father is the punny king) and looking forward to a couple of days of relaxation. It was a little tradition, Saturday morning Breakfast. And the pancake part is something I’ve lost out on when I had to say goodbye to gluten. I have worked tireless to invent the perfect, gluten free pancake… and failed many, many times (though I did accidentally create cake once, so partial win?) But today I emerge victorious with this AMAZING Blueberry Banana Buckwheat Pancake Recipe.
With fall slowly slipping through our fingers it’s time to load up on tons of root veggies, winter squash and all of the goodies that autumn harvest has to offer. I’ve been on a huge carrot binge (thanks to a bountiful harvest) but I think it’s time to move on to other orange friends, like the beautiful sweet potato.
Sweet potatoes have almost twice as much vitamin A as carrots! On top of that you’ve got tons of vitamin C, manganese, copper and lots of B vitamins! These lovely tubers have anti-inflammatory properties, may help to improve blood sugar levels and (my favourite part) they’re freaking delicious! Especially when you bake ’em and stuff ’em with extra yum (foreshadowing!)
And just when we thought things couldn’t get any more awesome, it turns out that eating sweet potatoes with a good fat (like fan favourite avocado) allows you to absorb even more of that awesome fat soluble vitamin A.
With all of this in mind I got to creating! I’m happy to present you with these super yum Stuffed Sweet Potatoes (complete with avocado):