Fluffy Sweet Potato Pancakes (with Almond Flour)
These Sweet Potato Pancakes are fluffy, thick and so delicious. You won’t believe it is gluten-free, sweetened mainly by sweet potatoes and so easy to make
Servings: 6 -8 pancakes
Calories: 117kcal
Ingredients
Wet Ingredients
- 2 eggs
- 1/3 cup mashed sweet potatoes
- 2 tbsp coconut oil
- 2 -3 tbsp nut milk*
Dry Ingredients
- 1/3 cup almond flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1 pinch of sea salt
Instructions
- Steam or bake sweet potato until super soft. In a mixing bowl mash it up.
- In a bowl, whisk or blend all the wet ingredients together. I use this hand mixer.
- Then add all the dry ingredients. Whiskey again until well combined.
- Heat a non-sticking skillet or griddle on medium-high heat and coat with coconut oil.
- Spoon the batter onto the skillet slowly and Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with your favorite toppings
Notes
- In order to make the same sized pancakes, I used a medium scoop here.
- *Adjust the nut milk amount to reach gooey but not too liquidy consistency
- You can also use this recipe to make Waffles! Enjoy! Check out more tips and tricks in this post.
Nutrition
Serving: 1pancake | Calories: 117kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 119mg | Fiber: 1g | Sugar: 2g