Description
Delicious and easy gluten-free pancakes made with sweet potato and almond flour.
Ingredients
Scale
- 3/4 cup mashed sweet potato
- 2 large eggs
- 1/2 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
Instructions
- Prepare Mixture: In a mixing bowl, whisk eggs until frothy, then incorporate mashed sweet potato until smooth.
- Add Dry Ingredients: Stir almond flour, cinnamon, and baking powder into the egg and sweet potato mixture until just combined.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly oil the surface. Scoop portions of batter onto the skillet and cook until the edges set and the underside is golden, about 2-3 minutes. Flip and cook for an additional 2 minutes until fully set.
Notes
- Make sure the sweet potato is well-mashed for a smooth batter.
- Adjust cooking time based on your stove and skillet.
- Consider adding toppings such as maple syrup or yogurt if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 180mg