After I made my Super Sweet Potato Skins for the Super Bowl, I was left with some extra sweet potato filling. I HATE wasting food, so I turned to the internet to figure out what the heck I could do with the extras.

I found this recipe for sweet potato pancakes, and I figured I would give it a shot. I am SO happy I decided to get adventurous!

What you need:

• 1/2 cup sweet potato, microwaved until soft and mashed (However, I used about 1 1/2 cups of sweet potato that was leftover from my skins)
• 2 eggs (you might be able to get away with 1-will try the next time I make these)
• 1 tbsp almond meal
• 1 1/2 tsp cinnamon (add only if you are not using extra from the skins recipe- this was already added)
• 1/4 tsp baking soda
• 1/4 tsp vanilla (same as the cinnamon)
• coconut oil, for pan

Mix all the ingredients, except for the coconut oil, in a large bowl. Sweet potatoes should actually be counted as a carb, so I used my yellow 21DF container to measure the servings.

The first one I made was wayyyyy too big, so I cut it back to 1/2 a yellow container.

Heat a pan with a tablespoon of coconut oil, and then use the yellow container (or about 1/4 cup) to measure out your servings. This mix made about 12 pancakes.

The batter came out very runny, so I let the pancakes cook for a few minutes on each side trying to firm them up some. Cook these as you would a regular pancake.

They certainly did not come out like the pancakes in the photo from the original recipe (do they ever?), but they sure were a delicious treat. I did not have to serve them with any additional toppings. They were sweet enough to satisfy any craving!

I served the pancakes as a side to my open-faced Turkey and Portobello Mushroom Burgers (stay tuned for the recipe).

21DF peeps: 2 pancakes= 1 yellow