3/4 cup of cooked sweet potato, pur�ed
1 cup of almond flour
1 teaspoon of baking powder
2 eggs
1 teaspoon of vanilla extract
3/4 teaspoon of pumpkin pie spice
Pinch of salt
1/3 cup of coconut sugar
1/2 cup of chocolate chips (70 percent dark or greater)
Mix all ingredients, adding chocolate chips at the end. Add just under 1/4 cup of batter to warm greased skillet, heated at low-medium. Heat until bubbles appear and flip carefully. Cook these low and slow! Nut flours burn
easily. Once you've flipped your pancakes, leave on low heat briefly. Then remove from heat and cover to finish the cooking process without burning.