Sweet Potato & Coconut Pancakes. Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do.

Sweet Potato & Coconut Pancakes

The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. You can cook Sweet Potato & Coconut Pancakes using 7 ingredients and 2 steps. Here is how you cook that.

Ingredients of Sweet Potato & Coconut Pancakes

You need 3 oz of Sweet potato.
You need 2 of Eggs.
It's 1 of Protein powder.
It's 1/2 tsp of Cinnamon.
You need 2 tbsp of Shredded coconut.
Prepare 2 tbsp of Walnuts.
Prepare 2 tsp of Agave syrup.

The sweet potato is not closely related to the common potato (Solanum tuberosum).. Sweet potatoes are available year-round, but their flavor peaks in the fall and winter. Alton recommends choosing specimens that are heavy for their size and free of any soft spots or sprouts. Sweet potato fries are also tasty, but don't eat them often.

Sweet Potato & Coconut Pancakes step by step

Cook in coconut oil.
Add walnuts & agave on top.

Line a baking sheet with aluminum foil or parchment paper and lightly spray it with cooking spray. Thoroughly wash and dry sweet potatoes. Baked sweet potatoes are the perfect, healthy side dish in the fall months. I like to simply eat it with some butter on top, a little goes a long way or try it with coconut oil to keep it dairy free. To save calories, omit all together and try sprinkling on cinnamon, cumin, chili powder or even pumpkin spice..