Ingredients
Scale
- 1/2 cup oat flour (oats blended into flour)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- sea salt to taste
- 1 large sweet potato, roasted and mashed*
- 1/2 cup fat free cottage cheese
- 2 Tbsp almond milk
- 1 egg
- 2 tsp maple syrup (or sweetener of choice)
Maple Sea Salt Glaze
- 1 Tbsp maple syrup
- 1 Tbsp peanut butter
- 2 Tbsp almond milk
- 1/4 tsp sea salt
Instructions
- Combine all ingredients except for maple sea salt glaze ingredients into a blender. Blend until completely smooth. Heat a skillet with oil or butter over medium heat then distibute the batter into medium sized pancakes. Cook on one side for about 4-5 minutes then flip and continue to cook for another few minutes.
- Make maple sea salt syrup by melting peanut butter in the microwave for roughly 15 seconds then stir in maple syrup, almond milk and sea salt. Drizzle over pancakes and enjoy!
Notes
You can either use a cooked sweet potato by roasting in the oven for 40 minutes at 400 degrees or for a quicker method, wrap in a paper towel and microwave for around 4 minutes until soft. Allow to cool then cut in half and scoop out potato.