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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 salt

1 tsp.cinnamon

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


  1. In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.

  2. In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.

  3. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.

  4. 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.

  5. Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.


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