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Sweet Potato Pancakes

Sweet Potato Pancakes are a delicious twist on the classic breakfast favorite, made with mashed sweet potatoes for a naturally sweet and fluffy texture. These pancakes are spiced with cinnamon and nutmeg, offering a warm, comforting flavor. Perfect for a cozy morning, they’re light yet filling, and can be topped with maple syrup, butter, or fresh fruit for an extra treat.

Sweet Potato Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 medium sweet potato cooked and mashed (about 1 cup)
  • 1 ¼ cups GF all-purpose fl our
  • 2 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup almond milk or any milk of your choice
  • 2 Tbsp maple syrup plus more for serving
  • 1 tsp vanilla extract
  • Butter or coconut oil for cooking

Instructions
 

  • In a large mixing bowl, sift together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk the mashed sweet potato, eggs, almond milk, maple syrup, and vanilla extract until well combined.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
  • Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown and cooked through. Serve the pancakes warm, drizzled with maple syrup, and if desired, a sprinkle of cinnamon or a dollop of yogurt.

Tip:

  • For an added nutritional boost, consider incorporating a tablespoon of flaxseed meal or chia seeds into the batter.

Nutrition

Calories: 220kcalCarbohydrates: 40gProtein: 6gFat: 4gFiber: 3gSugar: 10g
Tried this recipe?Let us know how it was!

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