Delicious, moist, protein-rich, and filling pancakes. Gluten-free and paleo-friendly. Enjoy with your favorite toppings. I like peanut butter with berries on mine!
Preheat oven to 350 degrees F (175 degrees C). Place sweet potato in a baking dish.
Bake in the preheated oven until flesh is easily punctured with a fork, 45 minutes to 1 hour. Allow sweet potato to cool until easily handled; peel.
Mash sweet potato and bananas together in a bowl using a fork or electric mixer until smooth; add eggs and vanilla extract and mix well.
Whisk coconut flour, almond flour, baking powder, and cinnamon together in a separate bowl; stir into sweet potato mixture until batter is well combined and thick.
Heat a lightly oiled griddle over medium heat. Drop about 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and flatten pancake with spatula and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Per Serving: 226 calories; protein 9.7g; carbohydrates 34.8g; fat 6.2g; cholesterol 223.2mg; sodium 232.2mg.
Eating healthy breakfast to continue the day has become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to make on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feel full all day , and less likely grab a side food out of the vending machine before break .
Make fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the table next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.