Fluffy Sweet Potato Pancakes

The only thing equally unbelievable as these pancakes’ texture is that they only require five ingredients! They can be topped with savory avocado, or made sweet with your go-to, creamiest nut butter and chocolate chips. Either way, they are a family-friendly start to any day, and oh so enjoyable. The fluffy, soft texture says it all. I have no doubt about these becoming a colorful, simple staple in your house!

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Ingredients:

• 2 eggs, pasture-raised

• 2/3 cup sweet potato purée

• 1/4 cup milk of choice

• 1/2 cup almond flour

• 1/4 cup tapioca flour

• 1-2 tbsp flax seeds (optional)

Savory Add-ins:

• 1/2 tsp of any: garlic powder, onion powder, oregano, parsley

Sweet Add-ins:

• 1/4+ cup dark chocolate chips

• 1/4 cup unsweetened coconut flakes

• 1-2 tbsp cacao nibs

• 1/2 tsp of any: allspice, cinnamon, nutmeg

Directions:

1. In a medium bowl, whisk the eggs, then stir in the sweet potato purée and milk.

2. In a separate, smaller bowl, combine the almond + tapioca flours.

3. Pour the flour mixture into the bowl of wet ingredients, until incorporated well.

4. Fold in any add-ins, if desired.

5. Scoop batter onto a pan, over low-medium heat. Use the spatula, to adjust into circular shapes.

6. Once they start bubbling, on the top, flip to the other side.

7. Let cook for an additional minute.

8. Add any amount of toppings and enjoy!

9. Store leftovers, if any, in an air-tight container in the fridge for about 1 week or freezer for months.

Notes:

• I made seven, regular-sized pancakes by using about 1/4 cup batter, per pancake. Adjust sizing as you wish.

• Make your own sweet potato purée: Microwave a medium-sized sweet potato, for about 3 minutes, or until soft. Peel the skin and mash with a fork. Can also boil it over the stove. I saved the antioxidant-rich skin for sautéeing into bowls, later on!

• For a more seasonal and easy switch, check out my fluffy pumpkin pancakes!