Sweet Potato & Cinnamon Myrtle Paleo Pancakes
Prep time: 5 mins
Cook time: 8 mins
Serves: 1 (makes 3 pancakes)
These pancakes are light and fluffy and easy peasy to make! Sweet potatoes are high in Vitamin A, Vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange colour, are high in carotenoids. We’ve added a bit of Cinnamon Myrtle because we love that it’s known for treating indigestion and other digestive issues, heartburn and colic.
- 2 large eggs
- 1/2 large sweet potato
- 1 ½ tsp Cinnamon Myrtle
- 1/8 tsp nutmeg
- 1/4 tsp baking powder
- sprinkle of sea salt
- tiny drizzle of honey
- 1/2 tsp coconut oil
These pancakes are light and fluffy and easy peasy to make! Sweet potatoes are high in Vitamin A, Vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange colour, are high in carotenoids. We’ve added a bit of Cinnamon Myrtle because we love that it’s known for treating indigestion and other digestive issues, heartburn and colic.
- Peel a small sweet potato and cut into small cubes. Add to a small pot of boiling water and cook for about 10 mins or until a fork can poke through.
- Remove from heat and strain sweet potato. Place potato in a bowl, mash up with a fork and let cool slightly.
- In a medium bowl, whisk eggs. Add in sweet potato and mix. Add baking powder, cinnamon myrtle, nutmeg, honey and salt and whisk to a smooth consistency.
- Heat a non-stick frying pan on medium heat. Add coconut oil and 1/3 cup of batter. We like to cook ours one at a time.
- Cover with a lid and cook 2-3 minutes per side. They should puff up nicely!
- Now for the fun part‚ the toppings! Serve pancakes on a plate and top with maple syrup, honey, bananas, blueberries, walnuts, almond butter or whatever you fancy!