I have been working on getting better at making breakfasts that I can do on the fly! Unfortunately, this isn't one of them when made from scratch, but these pancakes are super easy to freeze and toast in the morning! So, I have made sure to add this to my weekly prep list!
These pancakes have a lot of flavor and can be topped with so many things: yogurt, whipped cream, fruit, pure maple syrup, even melted almond butter! Excited yet? You should be, because they are AMAZING!
Ingredients Makes 1 Serving ............................ 1/2 C Cooked Sweet Potato 2 Eggs 1 Tsp Honey 1/2 Tsp Cinnamon 1/4 Tsp Ginger 1/4 Tsp Nutmeg 1 Tsp Coconut Oil Pinch of Salt Instructions 1. Peel and cut up the sweet potatoes into cubes. Place in a large pot, cover with water and boil. Cook until fork tender and then drain the water and set aside. 2. In a large bowl or stand mixer combine potato, eggs, honey and spices. 3. In a large skillet heat the coconut oil over medium high heat, spoon half the mixture in to the pan and cook on one side until golden brown then flip. 4. Serve and top with desired add ons 5. For freezing: let them cool compleatly and place between two sheets of wax paper and freeze! When ready to eat you can toast them in a toaster!
Comments