Squash or Sweet Potato Pancakes
Makes 6 large pancakes or 4 - 5 waffles
Griddle or waffle maker
Prep Time 10 minutes
Cook Time 15 minutes
2/3 cup steamed sweet potatoes (with skin on) or squash. You can also use roasted
1/2 cup almond flour (I use Anthony’s Brand)
1/2 teaspoon baking soda
1 tsp. ceylon cinnamon
2 Tbsp Bulletproof Brain Octane Oil OR MCT Oil
1/2 tsp. vanilla bean powder ( I use Wilderness Poet’s or Heilala Brand)
1/4 tsp. sea salt
1/4-1/2 cup liquid (almond, coconut or other nut milk, or water)
ghee for buttering griddle/waffle iron and for topping waffles or pancakes
Dark amber maple syrup for drizzling
*You can substitute over ripe bananas in place of squash/sweet potato, yum!
Turn on griddle or waffle maker
Place all ingredients except nut milk
Blend on medium for a few seconds until all ingredients are incorporated and well blended.
Add liquid to thin batter, as necessary.
Pour 1/3 -1/2 cup per pancake and waffle.
Remove from waffle maker when it indicates waffle is done.
For pancakes flip when bubbles appear (approx 3-5 min)
Allow to cook through (another 3-5 min).
You can freeze or refrigerate leftovers to reheat.