Out of this world pancakes

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

  1. Combine eggs, sweet potato, vanilla, coconut flour and salt in a food processor and process until smooth.
  2. Preheat a cast iron flat griddle on medium-low heat.
  3. Brush with avocado oil before dropping coin sized dollops evenly around the pan.
  4. 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!

Suggested Toppings

Fresh or warmed berries
Apple sauce
Chopped walnuts
Sprinkling of cinnamon

Head  Recipe by Tenley Mirza, MS CNS LDN

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