Sweet Potato Bananacakes

Hearty and healthy pancakes made with bananas and sweet potatoes.

gluten free – dairy free – organic

mise en place: 30 minutes (enough time to cook and mash the sweet potato)

prep time: 5 minutes

cook time: 30 minutes

creates: 14 - 3"pancakes

tools we use

• vegetable peeler

• knife and cutting board

• small pot

• measuring cups and spoons

• medium bowl

• fork and large spoon

• cast iron pan or griddle

• spatula

things you need

• 1/2 c sweet potato*, cooked and mashed

• 1/2 c banana*, mashed

• 4 medium eggs*, lightly scrambled

• 1/2 tsp apple cider vinegar*

• 1/2 tsp ground cinnamon*

• 1/2 tsp vanilla bean powder*

• 1/2 tsp ground nutmeg*

• 1/4 tsp ground turmeric*

• 2 grinds or a small pinch of ground black pepper*

• 1/2 c + 1 tbsp tigernut flour*

• 1/4 tsp baking soda

• coconut oil* for cooking

• ghee and maple syrup for serving

*organic

here’s how

• peel and dice the sweet potato, place in a pot covered with water and boil until soft

• strain and cool slightly, then mash with fork

• preheat cast iron or griddle to medium low

• mash the banana with the sweet potato

• add other wet ingredients and spices, stir until combined

• add the flour and baking soda, stir until incorporated

• when the pan is ready, add a tiny amount of oil to melt

• spoon batter into the pan, about 3"dollops, let them cook until slightly browned on bottom

• flip and cook for another few minutes

• top with ghee and maple syrup to serve

helpful notes

• cooked pancakes can be kept in a warm oven until ready to serve

• other flour alternatives may be used instead of tigernut flour

• fruit compotes and nut butters are good options for toppers

• black pepper might sound odd for pancakes, but it is barely noticeable and has been known to enhance the bioavailability of the turmeric