| 6 | 25 | 386 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 1 |
| 1/2 cup | Sweet potato |
| 3 tbsp | Almond flour/meal, Bob's Red Mill |
| 2 tbsp | Flaxseed meal (ground) (Plus 6 tbsp. water) |
| 1/2 tsp | Baking powder, gluten-free |
| 1/4 tsp | Cinnamon |
| 1 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.
| Meat Alternative | 1.2 |
| Vegetables | 0.9 |
