Sweet Potato Pancakes

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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
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