Sweet Potato Pancakes and Scrambled Eggs
Sweet Potato Pancakes
- 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
Scrambled Eggs
- 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.
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