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Quick & Healthy Sweet Potato Pancakes

This recipe would be labled 3 ingredients if it wasn’t for the 2 extra spices!

I played around with this recipe on a recent rainy Sunday morning. I know what you are thinking… “It’s Fall… no pumpkin?” As much as I love my pumpkin, the sweet potato flavor and consistency work best for this super quick & easy recipe! Perfect for Big and Little hands, can be eaten on the go and stored in the freezer! (Not only did Lil Avocado approve, the Big Avocado also gave them a thumbs up!)

So here is a fun simple way to pack in those nutrients and change up the breakfast game!

What you will need:
(Recipe makes approx 8-10 silver dollar pancakes)
1-2 medium Sweet Potatoes (approx 1/2 cup mashed)
2 Eggs
1+tsp of Cinnamon
All Spice (large pinch)
Ground Ginger (large pinch)
*OPTIONAL INGREDIENT 1-2oz of Pureed Prunes (the prunes add a low sugar natural sweetness….and if you have littles… well you know ;) )

  1. Bake your Sweet Potato (THIS CAN BE DONE AHEAD OF TIME). Preheat your oven at 400 degrees, pierce your potato around with a fork and place it on a baking sheet covered with foil. Bake approx 45 mins or until potato is soft inside when you poke it with a fork. Remove from oven and let cool and scoop out the inside.

  2. In a mixing bowl combine all ingredients till everything is blended

  3. Spray & heat your pan. ( I am a fan of avocado oil but use which ever oil or butter you choose).

  4. Drop batter onto pan (I generally flip the cakes when you start to see little bubbles/holes form on the top) (I use a large spoon for approx 2 tbsp of batter to make the silver dollar size)

  5. Serve warm, with a smear of butter, drizzle of syrup, or your favorite nut butter!!!
    (can be stored in the fridge for 2-3 days, or in an air tight container in the freezer!)

Go and enjoy on a cozy fall morning!

Keep life Tasty!


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