Sweet Potato Pancakes
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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