You seriously won’t believe how delicious these are until you try them. Eggy and moist, the flavor is reminiscent of French toast and vanilla pudding. I like them topped with applesauce and crushed walnuts, but my family insists they are best eaten plain.
This recipe is gluten-free, dairy-free and grain-free but don’t let that scare you! It is also Paleo if you follow that way of eating.
Yield: 6 Servings
♥ 10 organic, free range organic eggs
♥ 2 cups mashed cooked Japanese sweet potato (skins removed)
♥ 11 ounces dairy-free milk of choice (almond, coconut, etc.)
♥ 2 teaspoons unsweetened pure vanilla extract
♥ ¼ cup coconut flour
♥ ¼ teaspoons salt
♥ Avocado oil, for greasing
- Combine eggs, sweet potato, vanilla, coconut flour and salt in a food processor and process until smooth.
- Preheat a cast iron flat griddle on medium-low heat.
- Brush with avocado oil before dropping coin sized dollops evenly around the pan.
- Flip when lightly browned, press gently with the spatula, and finish cooking on the other side. (You may need to flip a few times to evenly cook and avoid excessive browning.) Serve immediately.
Use the leftovers
With a little almond or peanut butter and sliced banana, leftovers make easy and scrumptious mini sandwiches!
Fresh or warmed berries
Sprinkling of cinnamon
Recipe by Tenley Mirza, MS CNS LDN