Sweet Potato Pancakes

Pancakes with a hint of fall and loaded with antioxidants and fiber are my kind of breakfast! Introducing my Sweet Potato Pancakes that are sure to be a winner for the whole family! Freeze them for later or make them and eat them fresh, either way, you can't go wrong! Give them a try!

Ingredients:

-2 cups of diced roasted sweet potatoes (skin on)

-1 cup of arrowroot flour

-2 tbsp of avocado oil

-2 eggs

-1/2 tsp of Ceylon cinnamon

-1 tsp of vanilla extract

-1/3 cup of oat milk

-1 organic banana

-1 cup of organic berries

-4 tbsp of grass fed butter

-4 tbsp of organic maple syrup

Directions:

Preheat your oven to 400° and then get to chopping up your purple sweet potatoes. Toss your sweet potatoes in the avocado oil and lay on a baking pan to bake for 30 minutes. Allow them to cool slightly and then toss them into the blender amongst the  eggs, arrowroot flour, Ceylon cinnamon, vanilla extract and oat milk. Blend until smooth and then pour into frying pan and cook evenly on both sides at medium/ high heat.  Top with grass fed butter, banana, berries and syrup and enjoy!

*Note: this recipe makes two servings.