Mothers Day definitely calls for breakfast in bed! How about trying your hand at making these sweet potato pancakes?!


2 large eggs

1/2 cup milk (dairy or nut milk- your choice!)

1 teaspoon vanilla extract

1/4 cup + two heaping tbsp sweet potato flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Coconut oil for frying


Preheat pan or griddle over medium-low heat. Beat eggs until frothy. Mix in milk and vanilla extract.

In a separate bowl, whisk together dry ingredients — sweet potato flour, salt, and baking soda. Stir wet mixture into dry until everything is incorporated, but do not overbeat.

Grease pan with coconut oil. Spoon a few tablespoons of batter into pan for each pancake. The pancakes should be small — 3-4 inches in diameter. Do not attempt to make them too big, or you’ll never get them flipped without falling apart.

Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Be very very careful while flipping these — they’re a lot more fragile than regular pancakes. If it seems like they’re coming apart, they’re not ready to flip yet. If they’re browning too fast, turn down the heat.

Slather them with salted pastured butter (or coconut oil, or ghee). Why not add a little maple syrup, nut butter, honey, or fruit. Makes enough for one hungry person. Double or triple as appropriate.