Ingredients

Directions

Makes 4 Pancakes

• 1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
• 2 large eggs
• 1/8 teaspoon salt
• Pinch of ground cinnamon, optional
  

1. Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.
   
2. Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.
   
3. Repeat with remaining batter and serve warm.
   

Recipe Adapted from: The Kitchn