Ingredients:
1 cooked purple sweet potato
1/2 cup almond flour
1/2 cup rice flour
1 tsp vanilla extract
3 tbsp maple syrup
1 tsp baking powder
1/2 cup coconut milk
2 eggs
1. Mash purple sweet potato
2. Mix in all ingredients together
3. Set a large nonstick skillet over medium heat and add oil. Add 1/3 cup portions of the batter onto the skillet. Cook until bubbles form on the top of the pancake, 2-4 minutes, then flip, cook for another 2 minutes.
