Dear Husband could not stop raving about these pancakes this morning. He had a whole plan for opening a restaurant that only served Sweet Potato Pancakes. It was a little over the top, but these ARE good.

If you want to get straight to it, the recipe is at the bottom of this post. There is a PRINT button to make it easy to print out and save. Or, if you use Plan To Eat, just click this button to load it into your account —> 

BUT, I highly recommend you at least scan through these very detailed instructions. Mixing the batter for these pancakes is pretty simple, but turning the batter into pancakes can be a bit tricky. It is certainly sticky! I have been through the process a few times now and developed some techniques to make it easier.

The recipe is written for a single serving, but you really need to make at least two servings for this to process well. Making a lot of servings is even better. The pancakes freeze well. Frozen pancakes make a really easy and really special breakfast worthy of celebrations and company. This is what the batter looks like after you have mixed everything in the food processor. Be sure to start by processing the almonds and get them well ground before adding the sweet potato, baking soda and salt.  

Each pancake is made from 3 ounces of batter and 2 pancakes makes one Bright Line weight loss breakfast serving of protein (almonds) and one serving of grain (sweet potatoes). Set up your scale with a clean plate ready to measure out spoonfuls of batter.      

Prepare a baking pan by lining it with parchment paper. Your oven should be preheating. I suggest that you weigh out and place all of the pancakes on the baking pan before you start flattening them out. The dough is really sticky and handling it and coaxing it into pancake shape is the hardest part of this.  To form the pancakes press each one with the bottom of a plate or bowl or whatever you have handy that is about the right size. Place parchment paper between the press and the pancake. Get something heavy enough that you can just set it down once and pick it right back up. The less time anything is in contact with the pancake batter the better. It will even stick to the parchment paper if left in contact too long.  Once you have flattened all the pancakes, pop the pan in the oven and set the timer for about 15 minutes. You will need to flip them over before the cooking is done.

If you try to flip these too early, they will stick to the paper and break apart. Test one gently to see if it is ready to flip. The ones in this picture got a little darker than I prefer, but they still tasted great. Y

ou may have to play with the timing the first couple of times you make these as you determine what really works with your oven and the thickness of the pancakes you make. Just keep setting the timer for 5 minutes at a time after you turn them. Keep checking and cook until they are done. Done means not gooey in the middle. They will look about like this…