This is a sister recipe for banana based pancakes. Sweet potato is loaded with nourishing nutrients, prebiotic fiber, it is naturally sweet with easily digestible carbohydrates and has a beautiful color. I promise, your kids will love them!
3-4 organic pastured eggs
1 baked sweet potato
¼ tsp table soda*
¼ tsp Himalayan salt*
1/3 tsp coriander* (it is perfect for sweeter veggies and fruits and is great digestive aid)
1 TBS apple cider vinegar (ACV)*
* optional ingredients, different spice can be used or nothing – it will still work great; soda and vinegar are added to make pancakes a bit fluffier, plus ACV is a wonderful alkalizing body tonic on top of its nutrition value; Himalayan salt does add the taste and it is a great mineral source and adrenal tonic)
Blend all ingredients except vinegar while warming up cast iron skillet on a low heat with ghee or your choice of oil. Ghee has a very high smoke point and to me is the best option for baking/frying sweeter dishes.
Pancakes are best cooked on a very low heat.
They can be served with honey and fresh berries. And if dairy is tolerated sour cream is a wonderful addition to the meal (choose raw grass-fed sour cream for ease in digestion, probiotics and great nutritional value).