|15 min||10 min||2|
|1 cup||Sweet potato|
|6 tbsp||Almond flour/meal, Bob's Red Mill|
|4 tbsp||Flaxseed meal (ground) (Plus 6 tbsp. water)|
|1 tsp||Baking powder, gluten-free|
|2 tbsp||Coconut oil (For cooking)|
1. Bake or boil sweet potato until soft (alternatively you can used organic, canned sweet potato if needed).
2. To make flax egg, combine flax meal and water in a small bowl. Whisk to combine and set in fridge for about 15 minutes or until gel is formed.
3. Combine all ingredients in a bowl and whisk until smooth.
4. Heat a large skillet over medium heat and add 1 tsp. of coconut oil. Add 1/3 cup of batter to skillet per pancake and cook 2-3 minutes per side.