03/17/2026
First comment “PICKY” and I’ll dm the free picky eater guide
Ingredients
• 1 cup mashed Japanese sweet potatoes (soft, cooked)
• 2 eggs
• 1–2 tbsp olive oil (for cooking)
• 1 tsp raw cacao powder
• 1 tsp bee pollen
• Pinch of nutmeg
• Optional: splash of water or milk (for consistency)
Instructions
1. Mash base
• Mash the sweet potatoes until smooth (no chunks).
2. Mix batter
• Add eggs → whisk into the sweet potato
• Add cacao, bee pollen, nutmeg
• Mix until thick but pourable
• If too thick → add a splash of water/milk
3. Heat pan
• Medium heat
• Add olive oil and let it warm
4. Cook pancakes
• Pour small rounds (they’re delicate)
• Cook 2–3 minutes per side
• Flip carefully once edges set
5. Finish
• Slightly crisp outside, soft inside