I make these for my kids all of the time. These pancakes are a clean, healthy, naturally gluten-free snack that require only TWO ingredients. You can use sweet potatoes or bananas - I like both versions.
Mash one ripe banana and mix with 2 eggs beaten (use one banana for every 2 eggs for larger batches). Whisk together until it turns into a frothy consistency. Pour on pan over low heat and turn when bubbles start to form (as you would a pancake).
Sweet Potato Pancakes
Poke sweet potato with a fork and bake in the oven at 450 for 45 minutes. Then turn off the oven and leave the sweet potato in for an additional 30 minutes (you're welcome for that perfectly cooked sweet potato). Peel and mash one cup (about one medium) sweet potato with 4 eggs beaten. Add a sprinkle of ground cinnamon (to taste). Whisk together until it turns into a frothy consistency. Pour on pan over low heat and turn when bubbles start to form (as you would a pancake).
I top these with organic light maple syrup. My kids dip them in applesauce.
If you find yourself with some time on your hands, whip up a big batch and freeze 'em!
They're the perfect pre or post-workout snack.