2 cups mashed sweet potatoes* (see note below on how to mash them)
1/4 cup milk
1/2 c almond flour
2 tsp cinnamon
1 tsp vanilla extract
1 TBSP coconut oil
To prep the mashed sweet potatoes:
Fill a large pot about halfway with water and set on stove on high to get it boiling
In the meantime, cut 3-4 large sweet potatoes into 1" cubes (you can peel them first if you want but you don't have to, I leave the skin on since I like the added texture and vitamins)
Once your water is boiling, carefully place the sweet potatoes in the water and let boil for about 10 mins until they are tender enough to pierce with a fork
Drain the water from the pot and use a potato smasher, fork or hand mixer to mash the potatoes
You just want to get them mashed enough so that they are mixable, they don't have to be creamy like your typical mashed potatoes
Let this mix cool before continuing with the pancakes
To make the pancakes:
Add the egg, milk, almond flour, cinnamon and vanilla to the cooled, mashed sweet potatoes and mix well until all ingredients are combined.
Heat a large skillet over med-high heat and add coconut oil.
Once the coconut oil is hot, add spoonfuls of the pancake mix to the pan.
I will usually form them into a ball-like blob before adding to the pan
As they begin to cook you will be able to flatten the pancakes with a spoon or spatula to help them cook more evenly and take a 'pancake' form
Let it cook for about 5 mins before flipping with a spatula. The longer you let them cook the crispier they get!
You may want to add more coconut oil to your pan before starting the next batch - your call!
I came up with the recipe since I had two large jars of mashed sweet potatoes that I wanted to use up. That being said, you can make a big batch of the mashed sweet potatoes and then put them in the freezer for your next batch.. so easy! These are great with eggs and bacon .. breakfast.. BOOM!
1.5oz sweet potato = 1 Carb Block