I’m posting this here for my own benefit, because I make these a lot and can never remember the recipe. But more importantly, since the original site that holds this recipe, like most cooking sites, is stuffed to the gills with browser-crippling ads. I’m a stickler for giving online credit when it’s warranted, but I’m not even going to pay that site the respect of a link back. #bahhumbug
1/2 cup sweet potato
2 eggs*
1 tbsp coconut flour
1 1/2 tsp cinnamon**
1/4 tsp baking soda
1/4 tsp vanilla
coconut oil
- Microwave/bake/boil potato(s) until mashable. You can cut them into quarters and stick them in the fridge to speed up the process. I like to microwave them with the skins on. I have a good blender so it doesn’t need overcooking to get it to mix.
- Let potato(s) cool before mixing so the eggs don’t cook.
- Mix together all ingredients (except coconut oil), and beat just until a batter forms.
- Heat coconut oil in a skillet over medium heat.
- Pour about 1/4 cup of batter out and cook until bubbles start to form. Flip the pancake and cook for about another minute or two until fully cooked.
* You can substitute a large banana for 2 of the eggs here.
** For Pete’s sake, bakers. You do not need this much cinnamon in anything. This is probably the ceiling amount for this recipe, but it’s probably better to use less.