Sweet Potato and Banana Pancakes

These sweet potato and banana pancakes are a delicious and healthy way to start your day. They're made with whole-wheat flour, oats, and mashed banana, so they're packed with fiber and nutrients. Plus, they're naturally sweetened with honey, so they're not too sweet. The pancakes are also gluten-free, so they're perfect for people with celiac disease or gluten intolerance.

The first time I made these pancakes, I was looking for a way to use up some leftover sweet potatoes. I had a few ripe bananas on hand, too, so I decided to add them to the batter. The pancakes turned out so well that I've been making them ever since.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 medium sweet potato, peeled and grated
• 1 ripe banana, mashed
• 1/2 cup old-fashioned rolled oats
• 1/4 cup almond milk
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon coconut oil, for greasing the pan

Instructions

1. In a large bowl, combine the grated sweet potato, mashed banana, oats, almond milk, baking powder, cinnamon, and salt. Mix well until a thick batter forms.
2. Heat the coconut oil in a large skillet over medium heat.
3. Drop 1/4 cup of batter per pancake onto the hot skillet.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Repeat with the remaining batter.

Why It Works

• The sweet potatoes add a natural sweetness and moisture to the pancakes.
• The bananas add a boost of flavor and potassium.
• The whole-wheat flour and oats make the pancakes hearty and filling.
• The honey adds a touch of sweetness without being too overpowering.
• The pancakes are gluten-free, so they're perfect for people with celiac disease or gluten intolerance.