Sweet Potato Pancakes




Yield 4-6 medium sized pancakes


4 pasture-raised, organic eggs

¼ cup of lemon juice

2 tsp of organic vanilla extract

¼ cup of melted grass-fed butter or coconut oil

½ cup of mashed sweet potato

1/8 cup of coconut milk

1/3 cup of coconut flour

1 tsp of cinnamon

1-2 full squirts of vanilla stevia or to your desired taste

1 tsp of baking powder

½ tsp of baking soda

¼ tsp of pink salt

1 tbsp. coconut oil


2 scoops of Vanilla bone broth protein

Sugar-free syrup


Step #1:  Mix the dry ingredients in a mixing bowl

Step #2:  Take all the wet ingredients and put them in the blender and blend until smooth

Step #3:  Add the dry ingredient mix into the blender and blend until it is all mixed together.

Step #4:  Heat a tbsp. of coconut oil on a pan or skillet on medium heat and when melted, pour the pancake mixture into the skillet.

Step #5:  When you see it begin to bubble on the top, flip the pancake.

Step #6:  Let the 2nd side cook for a minute or 2 and then remove and repeat with the next pancake until the batter is all used up.

Step #7:  Serve and Enjoy!

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Breakfast

Nutrition Facts

Serving Size 2 Pancakes

Amount Per Serving

Calories 379

% Daily Value

Total Fat 23 g


Total Carbohydrates 21 g


Dietary Fiber 6 g


Sugars 3 g

Protein 11 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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