Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato
  • 3/4 cup oat milk
  • 3 eggs
  • 1/4 cup flax seeds (grounded )
  • 1/2 cup pecans (grounded)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (more if you want it to be sweeter)
  • 1/2 cup flour (or oat flour to make gluten free pancakes)
  • 1 tablespoon baking powder

Instruction

  • First roast sweet potato in the oven by poking it with forks and baking at 350F for 1 hour (I like to do this the night before making these pancakes). Peel sweet potato.
  • Next, using a blender, place peeled sweet potato and add 3/4 cup of oat milk. Cover the lid and blend until puree texture. Transfer sweet potato puree into a large bowl.
  • Into the same bowl add 3 eggs, 1/4 cup of grounded flax seeds, 1/2 cup of grounded pecans, 1 teaspoon of vanilla extract, 1 tablespoon of maple syrup. In a small bowl whisk 1/2 cup of flour and 1 table of baking powder. Then add it to the large bowl with the rest of the ingredients.
  • Whisk everything until combined, try not to over mix. Preheat non-stick skillet over medium-low heat. Add 1/3 cup of batter and cook for 3-5 minutes on both sides, or until pancakes are cooked thru.
  • Garnish with roasted pecans and serve with maple syrup. Enjoy!