3/4 cup raw almond butter
1/4 c water
1/2 very ripe banana
1. Cook sweet potato (I peeled and diced mine then boiled it until knife tender).
2. Combine all ingredients in a blender and blend on high speed until thoroughly combined.
3. Cook on skillet over medium heat. (Flip pancakes when batter begins to darken).
I found that a smaller size works a little better.
I've made several attempts at pancakes and this is by far the best I've done yet. The banana lends it a nice amount of sweetness without going overboard. We ate these with strawberries and a big plate of fluffy scrambled eggs.