If you ever have left over sweet potatoes from dinner the night before you need to try these yummy pancakes. Or even if you don’t have left overs you should still try it.
Here’s what you need: 2 eggs, 1/2 cup of mashed up sweet potatoes, 1 tsp of cinnamon, 1/4 tsp of nutmeg, oil (I used coconut) and syrup (I used agave nectar). That’s it, you have your gluten and dairy free batter.
So heat up the oil on medium-low heat and drop in the batter. I used a 1/4 cup to measure out the batter. Let it cook about 3-4 minutes on each side. Top with syrup and serve. Oh, these are so good! Enjoy and HAPPY FRIDAY!