Banana, sweet potato, nut butter, eggs and cinnamon are all you need to make these simple, real food pancakes come together!
- 2/3 cup sweet potato, cooked and well mashed
- 1 banana, well mashed
- 2 eggs
- 2 tablespoons any nut butter, warmed
- 1/4 teaspoon ground cinnamon
- Mix all ingredients in a medium mixing bowl until well mixed with no large clumps. The consistency should be perfect for pancakes, but if it seems too thick for you, add a couple tablespoons of water or almond milk.
- Heat a large skillet (or griddle) over low-medium heat. Wait about 2 minutes for the pan to heat up and then coat with non-stick cooking spray.
- Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. I cook my pancakes two at a time since I don’t have a griddle. Let the pancakes cook for approximately 3-4 minutes. Flip when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for golden brown color.
- Repeat until your batter is gone, spraying the pan between each set of pancakes.
- Top with warm nut butter and maple syrup. Store in a sealed container in the fridge for up to 4 days.
Prep: This recipe can easily be made in a double or triple batch. You can meal prep and freeze the pancakes, then pull them out of the freezer and heat them up as you need them.
Nutrition information is estimated with My Fitness Pal.
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 11g
- Fat: 13g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 11g