Sunday’s Breakfast

Ate a bunch of grapes and a mug of green tea on the way to church. Whipped up a batch of sweet potato/banana pancakes when we got home. Decided to make mini pancakes today, using heaping tablespoons of batter. I eyeballed the ingredients, so I don’t know exact measurements, but I had a container of leftover baked sweet potatoes that I mashed with a banana my daughter had partially eaten before church. Added 4 eggs, pie spice, and vanilla extract.


Not sure if I did something different with the recipe, or if it’s due to the smaller size pancakes, but these came out thick and fluffy compared to previous batches.


And I’m super excited about this. Healthy, non-dairy, EASY whipped cream. All ya need is a can of full fat coconut milk (NOT SWEETENED!) at a relatively low temperature. It’s been cold here, and I dug this can out of the garage. If your can is warmer/room temp, you may want to stick it in the fridge for a bit before trying this.


Don’t shake the can before opening it. You only want the thick white stuff on top. Scoop it out, avoiding the thinner milk below. Add a bit of sweetener, and BAM.



Crazy easy and delicious! ๐Ÿ™‚

6 thoughts on “Sunday’s Breakfast”

  1. You’re turning into a real chef!! You should think about putting your recipes in a book! Really! They are all very beautiful, healthy and easy. Love mixing the sweet potato and banana for the pancakes.

    1. Thanks! ๐Ÿ™‚

      Lol- this recipe would go something like this: grab the potatoes from the fridge that are about to go bad, mix with the banana that’s been sitting on the counter all morning with little toddler-size bite marks all down the sides, add eggs until it looks like pancake batter, and voila! beautiful breakfast! ๐Ÿ˜‰

  2. Wow!! That sounds like a very exciting new look at home cookin’!! Dull cookbooks don’t sell. I think that would grab some attention!

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