300 grams (10.5 oz) cooked sweet potato flesh*
4 eggs
coconut oil for cooking
Instructions:
I roast the purple skinned white flesh sweet potatoes for this recipe. I typically bake them the night before and I make sure they are really well cooked to ensure a smooth and sweet pancake batter.
Place the potatoes and eggs into your blender or food processor. Quickly pulse until the mixture is smooth and well combined.
Heat your fry pan to medium heat. Melt your oil. Turn the fry pan to medium – low heat. Spoon small amounts of your mixture into the pan. I keep mine small so that they are easy to turn and easy for little fingers to eat. I cook mine for around 5 – 7 minutes on the first side. Gently turn and cook for approximately 4 minutes or until they look lovely! Enjoy!
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