Categories: Breakfast

Ingredients

• 4 large egg, yolks and whites separated, divided
• 2/3 cup mashed peeled cooked sweet potato
• 1/4 cup plain unsweetened almond milk
• 2 tbsp. pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/2 cup blanch almond flour
• 2 tbsp. coconut flour
• 4 tsp ground cinnamon
• 1/2 tsp each baking soda and ground nutmeg
• 1/4 tsp sea salt
• 2 tsp coconut oil, melted

Directions

1. In a large bowl, stir together egg yolks, sweet potato, almond milk, maple syrup and vanilla. Add almond flour, coconut flour, cinnamon, baking soda, nutmeg and salt; stir until well combined. In a separate bowl, whisk egg whites for 2 minutes, until frothy. Stir egg whites into batter.

2. Heat a large nonstick skillet or griddle on medium-low; brush with oil. Working in batches and using 2 to 3 tbsp. batter per pancake, drop batter into skillet, using back of a spoon or spatula to spread to about 1/4-inch thickness. Cook, turning once, until golden 8-10 minutes per batch.

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