Sweet Potato (or pumpkin) Pancakes
These sweet potato pancakes came out so fluffy and only use a handful of ingredients! With fall quickly approaching, you can totally substitute pumpkin puree for sweet potato and have a more festive treat.
These will definitely be on repeat.
- 1 medium sized sweet potato (came out to about 1/2 cup)
- 1.5 tbsp. coconut flour
- 2 eggs
- 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- Bake the sweet potato. I personally had an extra meal prepped already, but I prefer baking it in an oven because it turns out that much sweeter! If you don't have the time to bake it, pierce it with a fork and microwave it for about 8 minutes, flipping half-way
- So it has time to warm up, heat your skillet over low-medium heat. Add in 1 tbsp coconut oil to melt
- Mix the baked sweet potato, eggs, coconut flour, vanilla, cinnamon + baking soda in a bowl until smooth
- Pour batter into hot skillet into whatever size pancakes you'd like. Make sure your skillet is greased (I ruined a pancake because the first one stuck to the pan lol)
- They won't "bubble" like normal pancakes, so keep an eye on them and flip after the bottoms begin to cook
- Once fully cooked, top with all your favs (I used coconut chips, chia seeds, cacao nibs, pumpkin seed butter, peanut butter, blueberries, peaches, and walnuts) and enjoy!