SAVORY SWEET POTATO PANCAKES

Think pancakes with a drizzle of extra virgin olive oil, not maple syrup and berries. Over the last few months, I have come up with several mouthwatering recipes for savory pancakes. The idea popped into my head a few months ago, I gave the pancakes a shot, and they turned it delicious. My husband loves them, because he tends to be more of a savory over sweet breakfast type. I will post all of the other recipes soon, but these were totally our favorite. These turned out fluffy and full of flavor from the sweet potato and ground spiced. I finished the pancakes with some  crumbled goat cheese on top — and I suggest you do too! 

Ingredients:

1 sweet potato, boiled or steemed until soft, mashed

1 ripe banana, mashed

1 tsp sea salt

1 cup buckwheat or almond flour (I used buckwheat, that’ why they are a bit dark)

1 tsp baking powder 

1 tsp baking soda

1 cup unsweetened almond milk (regular milk can be used too)

1 tsp cinnamon

1 tsp paprika

1 tsp cumin

1 cup spinach, finely chopped

2 tbsp extra virgin olive oil

1 egg (or 1 flax egg)

1/4 cup crumbled goat cheese

1 tsp coconut oil

Directions: 

Preheat a large non stick skillet over medium heat. In a mixing bowl or blender, mix the sweet potato, banana, almond, spinach and egg. In a separate bowl, mix the flour, baking powder, baking soda, cumin, cinnamon and paprika. Whisk the wet ingredients into the dry ingredients until the batter has no clumps. Lightly grease the skilled with coconut oil and scoop about 2-3 tbsp of batter onto the skillet and spread the batter into a circle. Cook the pancake until the edges are a little darker in color and until firm. Flip and cook for another few minutes just until golden. Top with crumbled goat cheese and drizzle with olive oil.