This simple and healthy recipe is easily doubled!
1 flax egg (1 tbsp flax + 3 tbsp. warm water)
1 T coconut oil, melted
1 c. oat flour
1 tsp. baking powder
1 c. almond milk
1 medium sweet potato, cooked & skin removed*
1 tbsp. chopped rosemary
1 tsp. salt
optional: 1 scoop natural protein powder*
coconut oil, for skillet or griddle

Mix flax & water in small bowl and set aside. If you have a high-speed blender, combine all ingredients from flax egg to salt (and protein powder if adding).
If you don’t have a high-speed blender, beat together all ingredients in a bowl.
Heat coconut oil in skillet over medium heat. Scoop pancake batter onto skillet and spread with spoon or spatula into a circle. Cook for about 2 minutes, flip and cook for another minute.
I topped mine with mushrooms and spinach that I cooked in the same skillet after finishing up the pancakes.

*For a fast cooking version of the sweet potato, make a slit with a knife down the middle and microwave for 3 minutes. Slice potato down the middle where you made the slit and make a few more slits in both halves. Microwave for another minute. Remove skin and mash.

Emma D

Hi. I'm Emma, food enthusiast, clean-eating recipe creator, (very) amateur photographer, life-liver, eater, traveler, farmers market addict, triathlete, healthy ice cream maven and health & fitness nut. One of my many thoughts on life: Discover yourself through discovering the world. Sharing my journey, (the ups & the downs) to a healthy lifestyle with others on my blog, My Upbeet Life.

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