Spinach Pancakes




  • 1 small sweet potato, roasted
  • 2 eggs (or ½ cup liquid egg whites)
  • 1 cup raw spinach
  • spices (ex: cinnamon for sweet, salt & pepper for savory)
  • oil or butter for cooking


1. Scoop flesh out of sweet potato.

2. In a blender or food processor, combine, sweet potato, eggs, spinach, and spices. Blend until smooth.

3. Heat griddle pan over medium heat and add oil or butter.

4. Spoon ¼ cup of mixture onto griddle for each pancake. Allow to cook 5 or so minutes. Note that pancakes will not bubble as traditional pancakes do.

5. Flip and cook another 3 to 5 minutes.

Serve topped with plain Greek yogurt and cinnamon or your favorite nut butter. For savory flavors, enjoy topped with tahini or with a quarter of an avocado, sliced.


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