Paleo Sweet Potato Pancakes

6 Pieces
20 min

These bright and beautiful sweet potato pancakes are a slightly sweet, slightly delicate but definitely delicious Paleo-friendly breakfast alternative. Made with almond flour and coconut flour, and naturally sweetened, they’re healthy too!


Is it just me or do most sweet potatoes in this country only come in extra extra large sizes?


For example, when I made this Chocolate Chip Sweet Potato Bread a while ago, I bought one - just one - made about 1½ loaf (that’s 1½ cups of mashed SP), and still had some left!


Not complaining tough, coz I love these spuds; So many things you can do with them!



Topping ideas?

Maple Syrup goes extremely well with these sweet potato pancakes!

Chopped nuts (I like almonds and pecans)

Fruit (Blueberries or Strawberries too)

Or something different? Chocolate Syrup!

Recipe details

  • 6  Pieces
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients


  • ½ cup Mashed Sweet Potato (112g, from ½ large)
  • 2 Eggs
  • 3 Tbsp Almond Milk
  • 1 tsp Vanilla Extract
  • ⅓ cup Almond Flour (about 26g)
  • 2 Tbsp Coconut Flour (about 24g)
  • 1 tsp Cinnamon
  • 1½ tsp Baking Powder

Instructions


In a large bowl, combine mashed sweet potato, eggs, milk and vanilla.
Add almond flour, coconut flour, cinnamon and baking powder and whisk to combine. Let the batter rest about 5-10 minutes to thicken.
Heat a large nonstick skillet on medium-low, lightly grease, and spoon out about 3-4 Tbsp mixture on it (2-3 pancakes on one skillet at a time).
Cook for about 2-3 minutes until large bubbles appear all over the pancake, and edges are dry.
Flip carefully and cook other side for 1-2 minutes.
Remove from pan and repeat with remaining batter.

Tips

  • Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
  • Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
  • To make mashed sweet potato: Preheat oven to 400°F. Wash and scrub sweet potato and piece all over with a fork about 10 times. Bake for about 35-45 minutes. Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.
  • Storage: Let the pancakes cool completely before storing so they remain fresh. Room temperature: 2-3 hours, in an airtight container. Fridge: 3 days in an airtight container. Freezer: 3 months, stacked with wax paper in between and placed in freezer bags.

Haylee Jane Monteiro
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