- 1 (about 10 oz) sweet potato or yam, diced into small pieces
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1 tablespoon grass-fed butter
- 1/2 medium size red onion, chopped
- Pink salt and pepper to taste
- 1/3 cup chopped beet (from a can)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- A pinch of nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon pink salt
- 2-3 pasture raised eggs
- 1/2 cup almond milk
- 1/4 cup pumpkin puree
- 1 tablespoon melted and cooled grass-fed butter
- 1 tablespoon unrefined organic coconut sugar
- 1 teaspoon vanilla extract
- Bring a pot of salted water to a boil. Add chopped sweet potatoes and cook until tender but still firm, about 3-4 minutes; drain.
- Heat olive oil and butter in a skillet over medium heat. Add chopped onion and cook for 2-3 minutes. Add cooked sweet potatoes into the skillet and season with salt and pepper.
- Cook potatoes over medium high heat until a brown crust forms on the bottom.
- Combine the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt in a bowl ; mix well.
- Add eggs, almond milk, pumpkin puree, butter, coconut sugar, and vanilla; stir just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium low heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides.
- Sprinkle sweet potatoes and beets over the pancakes.