Sweet Potato Pancakes
What’s better than a stack of pancakes on an autumn morning? If you’re gluten-free or on the Paleo Diet, here’s a recipe for you!
The Recipe
2 large farmers market eggs, room temperature
1/2 cup milk (grass-fed cow’s, oat, coconut, or almond)
1 tsp vanilla extract
1/4 tsp salt
1/3 cup nubeleaf Sweet Potato Powder
1/2 tsp baking soda
coconut oil
Directions:
Preheat your frying pan over medium-low heat. Beat eggs until frothy. Mix in milk and vanilla extract (if using vanilla powder, mix that into dry ingredients below.)
In a separate bowl, mix all of the dry ingredients: sweet potato powder, salt, and baking soda. Stir wet mixture into dry until everything is incorporated, but do not over beat.
Lightly grease your frying pan with coconut oil. Spoon a few tablespoons of batter into the pan for each pancake so that they are no more than 4 inches in diameter.
Enjoy!