| 14 | 25 | 237 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 6 |
| 1 1/2 cup | Cassava flour |
| 1 1/2 tsp | Baking soda |
| 1/3 cup | Monk Fruit in The Raw Natural Sweetener |
| 1 scoop | fiber (Sunfiber brand (can leave out)) |
| 2 tbsp | Psyllium seed husk (fine powder) |
| 1 scoop | Protein Powder, Bulletproof Collagen (or 10g) |
| 2 medium | Egg (cage free, pasture-raised) |
| 2 tbsp | Butter, grass fed, unsalted (melted) |
| 1/2 cup | Almond milk, vanilla, unsweetened, Silk (or favorite nut milk - mine is Milkadamia) |
| 1 cup | Sweet potato purée, canned |
| 1 tbsp | Cinnamon |
| 1/2 tsp | Nutmeg, ground |
| 1/4 tsp | Allspice, ground |
| 1/4 tsp | Cardamom, ground |
Melt butter in sauce pan. Add eggs to large mixing bowl and whisk together. Add monk fruit and whisk again. Add butter and whisk to combine. Then add sweet potato and chosen nut milk and whisk again.
Add all dry ingredients. Instead of individual spices, you can also use pumpkin spice instead. Whisk dry ingredients to combine. Add the dry mixture slowly to your wet ingredients, continuing to stir to mix together. The batter might be thicker than normal pancake batter and that's okay. Don't whisk them together, make sure you stir.
Heat your pan on medium and add some butter to the pan. Add 1/4 cup of pancake mixture. Tops of pancakes will slowly get a little firm, but bubbles won't be present so make sure you're watching them!
Enjoy!
| Meat Alternative | 0.2 |
| Vegetables | 0.2 |
