Sweet Potato Pancakes and Scrambled Eggs

• 1 medium sweet potato, baked and cooled
• 2 large eggs
• 1/8 teaspoon pink Himalayan salt
• Pinch of ground cinnamon, optional
• 4 medium sweet potato, baked and cooled

Serving size:  4

• 2 eggs
• 1/2 cup of spinach, cut into strips
• 1/4 cup of diced onion
• Splash of milk
• 2 tablespoons of Sunflower oil

Instructions

Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside while you heat the pan.

Heat an 8-inch nonstick or cast-iron skillet over medium high. Add ¼ cup of the batter and cook for 3 minutes – this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.

Repeat with remaining batter and serve warm.