Sweet Potato Pancakes
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
If you're craving pancakes but avoiding wheat, gluten or dairy, these sweet potato pancakes are for you!!
Servings: 2 people, 2 pancakes each
Calories: 378kcal
Author: Guest Author
- 1 cup sweet potato any variety, skin removed, cooked, cooled, and pureed (You won't taste this, I swear! I used leftovers from another night—hooray for batch cooking!)
- 1/4 cup coconut flour
- 4 eggs
- 4 tablespoons coconut milk
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 4 teaspoons coconut oil
In a food processor or high speed blender, blend the sweet potato until smooth, then add the rest of the ingredients and blend until smooth.
Heat a fry pan on low-medium with 1 tsp coconut oil.
Pour 1/4 of the mixture into the pan, and gently spread around into a circle shape.
Sear the pancake for 5 seconds, then turn the heat down to low (for my stovetop, this was the very lowest setting). Cook for a further 1 1/2 - 2 minutes before flipping gently.
Keep the heat on low and cook for an additional 1 - 1 1/2 minutes.
Repeat steps 3-5 with the remaining mixture.
Calories: 378kcal | Carbohydrates: 24g | Protein: 15g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 327mg | Sodium: 744mg | Potassium: 412mg | Fiber: 8g | Sugar: 4g | Vitamin A: 9910IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg
courses: Breakfast
cuisine: American
keyword: bread, breakfast, dairy free, gluten free, grain free, pancake