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!
Ingredients
½cupMashed Sweet Potato, 112g, from ½ large
2Eggs
3TbspAlmond Milk
1tspVanilla Extract
⅓cupAlmond Flour, about 26g
2TbspCoconut Flour, about 24g
1tspCinnamon
1½tspBaking 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.