Ingredients
Scale
1 cup rolled oats
1 medium sweet potato, peeled, diced and cooked (see instructions below) – about ¾ cup
2 tbsp water
½ cup egg whites
1 whole egg
1/2 tsp vanilla extract
1 tsp baking powder
¼ tsp sea salt
½ tsp cinnamon
3–4 tbsp maple syrup (add more if you like it a little sweeter)
Coconut oil or ghee to cook
To serve:
Maple Syrup
Chopped walnuts or pecans (optional)
Instructions
- To cook sweet potato: Add sweet potato to a small pot and cover with cool water. Bring to a boil and simmer for 12-15 minutes, until very soft. Drain well and let sit for 2-3 minutes to allow excess water to evaporate. Alternately, use a steamer basket with 2” of water and cook for 10-12 minutes until soft. Drain, remove lid and let sit 2-3 minutes to allow excess water to evaporate.
- Add 1 cup of oats to blender. Blend into a fine meal. Remove and set aside.
- Add cooked and drained sweet potato and 2 tbsp water to blender. Blend well into a thick paste.
- Add remaining ingredients and blend until smooth.
- Heat coconut oil or ghee to a large sautee or cast iron pan. Heat to medium high. Once piping hot (but not smoking), add pancakes and cook for 1-2 minutes per side until lightly golden around the edges. Serve with lots of maple syrup and chopped nuts if desired.
Notes
- Make this ahead of time using 3/4 cup leftover baked, steamed or mashed sweet potatoes (if sweet potatoes are mashed, leave water out). Continue with steps 2-5.