Ingredients
1 medium sweet potato, baked*
2 large eggs
1/8 tsp. each baking soda/baking powder (can use 1/4 tsp. of either)
dash of sea salt
1/4 tsp. cinnamon
dash nutmeg, ginger (optional)
Coconut oil or desired oil of choice
Directions:
In a medium bowl, mash the sweet potato well with a fork.
Add eggs and mix with your fork or whisk until combined.
Add baking soda/powder, cinnamon, sea salt and any of the optional ingredients until batter is fairly smooth.
Heating a skillet or griddle over medium heat, add just enough coconut oil to cover the bottom.
Drop about 1/4 to 1/3 cup size batter onto the skillet.
Cook 2-3 minutes. Flip and cook on other side 2-3 minutes.
Repeat for entire batch.
Top with pure maple syrup, honey, fruits, nuts and serve!
(Especially tasty with sausage or bacon-organic naturally;-)
*I wrap individual sweet potatoes in foil and bake a large batch on a cookie sheet in a 400F oven on weekends to use during the week. You could also microwave your potato, let cool, then mash or use equal amounts of canned I would imagine.
You can also make a larger batch and refrigerate/freeze for later use. Separate pancakes between wax paper. Reheat in microwave.
