Sweet Potato Pancakes

- 2 medium-to-large Sweet potatoes
- 4 Organic eggs
- 60ml / 2.03fl oz Unsweetened almond milk
- 1 tsp Vanilla extract
- 2 tbsp Ground flaxseeds
- 2 tbsp Cassava flour
- 1/4 tsp Kosher salt
- 2 tsp Baking powder
- 2 scoops (about 2/3 cup) Vanilla protein powder

1. Preheat the oven to 200°C (400°F). Prick 2 medium-to-large Sweet potatoes all over with a fork and roast for 1 hour or until very tender. Remove from oven and let cool.
2. When cool enough, remove skins and measure out 2 cups cooked flesh, transfer to a large mixing bowl.
3. Mash sweet potatoes until smooth.
4. Whisk in 4 Organic eggs, 60ml / 2.03fl oz Unsweetened almond milk, and 1 tsp Vanilla extract.
5. Add 2 tbsp Ground flaxseeds, 2 tbsp Cassava flour, 1/4 tsp Kosher salt, 2 tsp Baking powder, and 40g Vanilla protein powder
mix well.
6. Let batter sit for a minute or two. Heat a nonstick skillet over medium heat, add Coconut oil.
7. Pour or scoop 1/4 cup of batter for each pancake.
8. Cook pancakes for 2-3 minutes per side, then transfer to a plate. Repeat in batches, adding oil as needed.
9. Serve with salted grass-fed butter and maple syrup or other toppings.