A sweet potato pancake is a favorite breakfast especially with fresh berries and whipped cream.

GUEST POST by Maureen Lefebvre

This recipe is NOT safe for someone on the Specific Carbohydrate Diet.

A sweet potato or yam pancake is a favorite breakfast of mine year round, but in fruit season it?s especially tasty. Topped with whatever fruit is in the fridge at the moment, it?s a great way to start your day. A very informative book to learn more about sweet potatoes is Sweet Potato Power by Ashley Tudor. Tudor goes into the history of the vegetable, the difference between yam and sweet potato, lots of nutritional information and many recipes. This was a very interesting read. You could also try the library for an inter-library loan.

Bake your sweet potato at 325F for 40 to 60 minutes or until soft. Remember to fork the sweet potato skin before cooking to avoid explosions.

Mash the sweet potato with a fork and add all the ingredients.

Whisk all the ingredients together.

Pour batter onto a hot, greased cast iron fry pan. I like using coconut oil.

When the pancake starts bubbling and browns, flip, and cook the other side.

?c mashed, well-cooked yam (I usually bake a large one and use it all week long.)
1 egg
3 pinches sea salt
?tsp pumpkin pie spice (or to taste)
1T flour
coconut oil
This recipe is for one serving. Mix all the ingredients together in a bowl with a wire whisk. Pour into a hot oiled pan, lower the heat to about medium and cook till bubbles appear on the surface. Flip and cook till browned on the other side. Serve with butter, maple syrup, fruit, and whipping cream.