My bees knees brunch: a plateful of thick n’ fluffy SWEET POTATO CASHEW BUTTER PANCAKES + some savory sidekicks 🥞🍃🍳🥰🙌🏻 Perfect for slow Saturday mornings that call for a little extra sleep and a lotta extra coffee ☕️ . Rallying for a run and then off to Target and Trader Joe’s to buy groceries for tonight’s dinner date + goodies I never knew I needed (ha).
HAPPY SATURDAY! ❤️ What are you up to this weekend?
Sweet Potato Cashew Butter Pancakes (makes 1-2 servings)
The secret to elevating these cakes from flat to fluffy is a beaten egg white, which adds extra volume ☁️
¼ cup coconut flour
¼ teaspoon cinnamon •
¼ teaspoon baking soda
2 tbsp. cashew butter (can sub any nut butter)
2 eggs, slightly beaten
1 egg white, beaten stiff (optional, but makes the pancakes fluffy)
½ tbsp. maple syrup (you can sub stevia or another sweetener)
3 tbsp. mashed sweet potato (can sub pumpkin)
3 tbsp. almond milk
1) Combine first two dry ingredients in a small bowl. In separate bowl, stir nut butter, eggs, maple syrup (or honey), and sweet potato (or pumpkin) . Slowly stir in almond milk. Add dry ingredients to wet, stir until well combined, then let batter sit for a couple minutes. Cook up your cakes!.
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