Cold, wintery mornings bring on the craving for satisfying comfort food.



  • 1 1/2 c. cooked yam or sweet potato
  • 1 T almond butter
  • 3 eggs
  • 1/3 c. unsweetened almond, or coconut milk, or grass-fed whole milk 
  • Fresh or frozen: huckleberries, blueberries, or raspberries 
  • virgin coconut oil, for cooking  
  • .5 tsp sea salt


  • 1 c. raw cashews
  • .5 c. water
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract
  • a pinch of sea salt 
  • 2 T maple syrup


  1. Soak cashews in water to cover for one hour. Rinse well. 
  2. Add soaked cashews, water, cinnamon, vanilla + maple syrup into blender, and process on high until cashews are blended down. Add a touch more water or almond milk to reach desired consistency. 

Use any leftover for dipping your favourite fruit into. Stores in fridge for about 4 days. 


  1. Peel, chop into small pieces, and boil your yam or sweet potato until it’s fork tender.
  2. Once cooked and cooled, add all ingredients to blender and blend thoroughly.
  3. Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick – add a little more almond or coconut milk until you get the right consistency.
  4. Heat your griddle/cast iron pan over medium heat. Melt a generous amount of coconut oil and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles – flip and cook other side (each side about 2-3 minutes). Add more coconut oil to cook surface as needed between batches. 
  5. Getting your heat right is the key to cooking these babies. If it’s too hot you’ll burn your pancakes before they’re cooked through. I cook these pancakes on medium-low – between a 3 & 4 on the dial. 
  6. Cook fresh or frozen berries of choice on low heat until softened and juicy. Scoop them on top of pancakes and drizzle generously with cinnamon cashew cream.