For my first recipe from hiatus, I wanted to do an easy and healthy one. The idea for this recipe was originally sparked on my daily ahem, more like hourly, stroll through Pinterest. It only used two ingredients and one of the ingredients happened to be a food favorite of mine, so instantly I was sold.
Click Here for original Link.
The sweet potato is my favorite for a number of reasons, main one is it’s a nutrition packed powerhouse.
It’s tradition in my house and a staple I cant seem to get enough of.
For this recipe I added a few ingredients and played around with the amount of sweet potato and eggs to get the texture of my liking.
This is what I came up with.
Happy healthy flipping!
- 234 grams cooked and peeled sweet potato ( about 1 medium sweet potato)
- 3 medium eggs
- 1 Tablespoon Maple Syrup
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Oil for skillet.
- 1/4 teaspoon gound nutmeg
- Blend sweet potato and eggs together on low speed for at least 2 minutes, or until smooth.
- Add all ingredients and beat on low for another minute.
- Heat skillet to 350.
- Grease skillet with coconut oil, canola oil, ghee, or whatever you like.
- Pour batter on preheated and greased skillet.
- Cook on first side for 3 minutes or until edges start to brown.
- Check pancakes carefully and flip when ready.
- Cook on 2nd side until done.