1 cup milk (dairy or nut milk of your choice, we used cashew milk)
½ cup mashed sweet potatoes
¼ cup ripe mashed banana
butter for greasing griddle
Instructions
Peel sweet potato and dice into small cubes. In a medium saucepan, boil until tender. About 10-15 minutes. Drain and smash in a bowl. (Reserve any leftover potatoes in a ziploc bag in freezer for future use)
Smash one half banana with fork and set aside
In a blender, combine flour, oats, cinnamon, eggs and milk and blend until smooth. Transfer to a bowl and stir in the smashed sweet potatoes and banana.
Heat a griddle or skillet over medium heat. Lightly grease with butter and pour about ¼ cup per pancake and cook until fluffy and slightly golden around edges. Flip and continue cooking other side. About 3-4 minutes per side. Continue with remaining batter.
Serve with warm maple syrup
Good Thyme Tip: These pancakes freeze very well. We suggest making a large batch and storing them in freezer for those busy mornings.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sweet-potato-banana-pancakes/