Gluten and Dairy-Free Purple Pancakes

To celebrate European Day of Healthy Food and Cooking, November 8^th, I am offering you My New Favorite Pancakes Recipe

These purple sweet-potato pancakes are delicious, easy, and healthy – plus, they’re perfect for this time of year! Full of fiber, these pancakes are not only packed with flavor and convenience. They only have 4 ingredients, and are gluten-free, dairy-free, and sugar-free!

Ingredients:

• 1 cup purple sweet potato puree
• 2 medium eggs
• 1 teaspoon coconut oil
• bee pollen (decoration)

Instructions:

1. Wash your hands
2. Bake a medium purple sweet potato
3. Beat eggs until foamy
4. Combine both ingredients (except coconut oil) in a blender, or manually, until smooth.
5. Wash your hands
6. Heat coconut oil in a pan over medium heat.
7. Pour batter on the pan. Use the back of a spoon or measuring cup to smooth the batter into the desired circle shape. When bubbles start forming on the top, use a spatula to carefully flip to other side. Let cook for a few more minutes, until golden brown.
8. Wash your hands
9. Remove pancakes from the pan and cool on the plate.
10. Optional toppings: bee pollen, pure maple syrup, nut butter, bananas, eggs, avocado, or anything you’d like!

Enjoy and Share this recipe with your family and friends!