Description
Delicious gluten-free sweet potato pancakes that are fluffy, nutritious, and perfect for a delightful breakfast or brunch.
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
- Whisk the eggs in a mixing bowl until frothy.
- Add the mashed sweet potato to the eggs and mix until smooth.
- Stir in the almond flour, ground cinnamon, and baking powder until just combined.
- Heat a non-stick skillet over medium heat and oil the surface.
- Scoop portions of the batter onto the skillet. Cook until edges are set and underside is golden, about 2-3 minutes.
- Flip and cook for another 2 minutes until fluffy and golden.
- Serve warm with your favorite toppings, such as maple syrup or fresh fruit.
Notes
For best results, use freshly boiled or baked sweet potatoes. Adjust batter consistency if needed with almond milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg