Sweet Potato Pancakes

Ingredients

• 6 Tbsp Tapioca flour

• 5 Tbsp Coconut flour

• 2 tsp Baking powder

• 1 tsp Cinnamon

• 1/4 tsp Sea salt

• 3 Large eggs

• 3/4 Cup Cooked sweet potato, mashed

• 1/3 Cup Unsweetened vanilla almond milk

• 2 Tbsp Maple Syrup

• 2 tsp Vanilla Extract

Instructions

1. In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt.

2. In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato.  

3. Add in the dry ingredients and whisk until smooth and combined. Let stand for 5 minutes and preheat cast iron skillet to medium heat.

4. Drop the batter using an 1/4 cup scoop and spread each pancake out on the skillet just under 1/2 inch thick.  Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown, about 6.5-7 minutes. Gently flip and cook another 6-7 minutes.

5. DEVOUR!