Updated: Nov 22
This protein-packed breakfast option is perfect for weekday mornings when you don’t want a smoothie or a grain bowl, but still want to work in some vegetables at the beginning of the day.
1 3/4 c. Almond flour
2 tsp.baking powder
1/2 tsp.baking soda
2 tbsp.packed brown sugar
1 tsp.kosher salt
1/4 tsp.ground nutmeg
1/4 tsp.ground ginger
1 3/4 c. almond cream
2 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)
2 large eggs
1 tsp.pure vanilla extract
coconut oil, for cooking
Toasted pecans, for serving
Agave syrup, for serving
In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes.
Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.