These pancakes are high in protein, good fats and fiber, and come out super moist! They don’t need syrup and are perfect for a three day breakfast meal prep.
- 1 cup baked sweet potato
- 4 eggs
- 6 tablespoons almond flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 tablespoons ghee or coconut oil
- 6-8 drops of stevia
- Get medium mixing bowl
- Mash peeled sweet potato with a fork and measure out 1 cup
- Add eggs and stir together until mostly smooth
- Add almond flour, cinnamon, salt, baking powder to mixture and stir well
- Add stevia and stir again
- Heat a frying pan over low/medium heat. Melt 1 tablespoon of ghee/coconut oil in pan, add the additional tablespoon of oil and melt before adding the second batch of pancakes.
- Scoop pancake batter with 1/3 cup measuring cup into pan, making 6 pancakes
- Cook 3-4 minutes on each side, or until batter is set
- Save time by cooking the sweet potatoes ahead of time. Put in whole sweet potatoes in a standard oven for 1 hour at 400 degrees.
- Adjust the heat lower if the pancakes are getting too brown, and higher if they are not cooking fast enough.
- Adjust the amount of stevia to your liking. Ideally, you wont need syrup if they are sweet enough.
- Use yogurt as a topping if they are drier than you prefer. Almond, soy and coconut with probiotics are my favorite.
- Top with berries to add more nutrients, depth of flavor, and a pop of color.