Sweet Potato Pancakes
This is my favorite recipe of all time. What’s better than a giant stack of cakes dripping with butter?!… How about a HEALTHY giant stack of cakes dripping with organic grass fed butter! That’s right, this recipe is made with 100% real food. No grains, dairy, sugar, or weird powders. Simply whole food at it’s best.
Sweet Potato Pancake
1/2 – 3/4 Cup Mashed Sweet Potato (try purple sweet potatoes like I did here)
3 Tbsp Cassava Flour
1 Tbsp Ground Flax Seed
2 Full Eggs
1 Egg White
½ Tsp vanilla
½ Tsp Cinnamon
Boil sweet potatoes the night before you plan to make pancakes (or just always have boiled sweet potatoes on hand just incase you need a pancake fix), make sure they are slightly mushy so it’s easy to mash with a fork.
When you’re ready to make cakes, mash the sweet potato, approximately 1/2 – 3/4 cup
Add remaining ingredients and whisk until fully combined
Warm pan or pancake griddle to low-medium, use a small amount of coconut oil or ghee to prevent sticking
Spoon pancake mix onto the pan to desired size (silver dollar pancakes work best)
Flip when they begin to bubble
Top with organic grass feed ghee, butter, nut butter or fresh berries!