Beat coconut oil, eggs and warm sweet mashed potato (this helps the coconut oil from getting hard and clumpy) on low until smooth.  Then, one at a time, beat in the milk, vanilla extract and coconut flour until smooth.  Lastly, stir in the cream of tartar, baking soda and sea salt. Don't over-mix!  Over-mixing will make the baking agents (cream of tartar & baking soda) ineffective.  

Lightly spray skillet (on medium heat) with coconut oil or olive oil spray.  You want to make these pancakes on the smaller side to make flipping easier (about a heaping Tbs per pancake) Flip once the bottom is light brown.  *These pancakes will not bubble like regular pancakes, so check underneath.

Makes 12 pancakes 

Per serving (2 pancakes)  140 calories, 4.5 grams of protein, 7 grams of fat, 2.5 grams of fiber, 8 grams of carbs

Another delicious grain-free, sugar-free, gluten-free, pancake recipe the whole family will love.  I make a double batch and freeze half, so I can pop them in the microwave when I'm in a rush (which is always...) Serve with eggs or turkey bacon for some extra protein

2 Tbs extra virgin coconut oil

3 large eggs

3/4 cup of cooked sweet potato, skin removed ( about 1 medium sized potato) * You can bake the potato, but I usually just microwave for about 7 minutes on 50% power and then remove the skin

1/4 cup of either unsweetened almond milk, coconut milk, or cashew milk (I like unsweetened vanilla almond milk)

1/2 tsp vanilla extract

1/4 cup of coconut flour (I like Bob's Red Mill)

1/4 tsp cream of tartar

1/8 tsp baking soda

1/8 tsp sea salt