¼ cup sweet potato flour (I make my own by dehydrating shredded sweet potato and running it through the blender until it is a fine powder. However, I have been considered a lunatic by some.)
1 Tbs psyllium husks
1 cup almond milk
pinch of seas salt
butter or coconut oil
Whisk all ingredients until batter is almost completely smooth. Put light layer of butter or coconut oil on griddle or pan and set on medium high heat. Once surface is hot, spoon 1 Tbs of batter to create each tiny pancake. Use back of spoon to spread batter to approximately the diameter of the mouth of the mason jar. Repeat until all batter is used. Once pancakes begin to fluff up and appears slightly dry on the top, carefully slide a flat edged spatula beneath and “flip” the pancake. Pancakes are done when both sides are golden brown. Serve immediately with maple syrup, or if saving for later, place finished pancakes on a towel-lined plate to cool.
Allow pancakes to completely cool before arranging in a dry mason jar, I like to arrange two pancakes, then a small tab of butter, two more pancakes and repeat until desired height of stack is achieved. Keep maple syrup in separate container. For even better results, place the filled mason jar in the fridge, uncovered for about 30 minutes before putting on the lid.
Pop into the microwave when ready to consume.
*divide between two mason jars.
Nutritional Info for Sweet Potato Pancakes includes 1.5 Tbs REAL maple syrup and 1.5 pats of REAL butter!!!