Protein-Packed Sweet Potato Pancakes

Mix all ingredients (except butter/oil) in a blender or small food processor.

Heat a skillet over medium heat with the butter or oil.

Pour batter onto the hot skillet to make silver dollar-sized pancakes. Leave space between each and keep them small to prevent them from falling apart when you flip them. Flip when the bottom of the pancake is firm. Cook the other side until golden. Remove cooked pancakes to a plate and repeat cooking the rest of the batter if you didn’t finish it in the first batch.

Serve. Enjoy with butter and maple syrup/honey.