1 small mashed sweet potato (the flesh from 1-small cooked sweet potato)
oil for cooking pancakes
3/4 teaspoon cinnamon (optional but SO good)
1. Whisk together the sweet potato and eggs until well-combined. Add seasoning and stir. Heat oil (we like coconut oil) or vegan butter over medium heat.
2. Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes each side. Flip each side until lightly golden brown on the outside and cooked through. I make very small pancakes so they are cooked all the way through. Don't try to flip until they are cooked for at least 3 minutes on each side or it will fall apart.
3. Optional toppings include local honey, pumpkin seeds, nut butters, sunflower seed butter, maple syrup, and more! They are even so good plain. Enjoy!