Sweet Potato Pancakes

This is one of my favorite breakfasts... sweet potato pancakes doesn't get any better! They are rich in fiber good for digestion and holding satiety and carotenoids that help bring a nice glow to my skin and support immune function. But overall, sweet potatoes are just so darn naturally SWEET that I don't really need to add too much other than the whole, raw ingredients.  I will say, sometimes we like to add some almond butter or honey slathered on top - but that is up to you! Enjoy!!

INGREDIENTS:

• 2 sweet potatoes, shredded

• 4 eggs

• 2 Tbs cinnamon

• 2 Tbsp coconut or almond flour

• just a pinch of salt

• Option to add Almond Butter to the mix (or just wait to slather it on the pancakes after)

DIRECTIONS:

1. SHRED sweet potatoes in a food processor until finely shredded.  

2. ADD sweet potatoes and eggs to a bowl.  Whisk to combine.

3. ADD cinnamon, flour, salt until well combined. 

4. COOK. Add 1 Tbsp coconut to a medium pan that has been heated up (if you start cooking the pancakes before the pan is hot, the oil will just soak up into the pancakes - a good way to test is to drop water on the pan and see if it sizzles). Add batter in 3-4" rounds to the pan.

5. SERVE immediately option to slather on almond butter or raw local honey on top.