Paleo Sweet Potato Pancakes
These paleo sweet potato pancakes are light and fluffy with the flavors of sweet potato and cinnamon. These pancakes are easy to whip up and even easier to eat.
Equipment
- 12 inch Nonstick skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup cassava flour
- ½ cup almond flour, finely sifted
- 1 ½ teaspoon baking powder
- pinch kosher salt
- 3 tbsp brown coconut sugar
- ¼ cup coconut oil, melted
- 2 eggs
- ⅓ cup mashed sweet potato
- ½ cup unsweetened almond milk
- ½ teaspoon cinnamon
Instructions
- Heat a 12-inch nonstick skillet on medium heat.
- In a large mixing bowl combine the cassava flour, almond flour, baking powder, kosher salt, cinnamon, and coconut sugar. Stir together and set aside.
- Measure the almond milk, sweet potato, and eggs together. Whisk until well combined.
- Add the milk mixture and the coconut oil to the dry ingredients. Stir until a batter forms.
- Once the pan is up to temperature add a teaspoon or two of coconut oil to the pan. Scoop the batter into the skillet to make three pancakes. Use the scoop to spread the pancakes into ½ inch thick pancakes.
- Cook the pancakes for 4 to 6 minutes until the bottoms are golden brown and the bubbles start to poke through the top.
- Flip the pancakes over and cook for 4 to 6 minutes. If the bottoms are getting too brown turn down the heat to medium low.
- Repeat until all the batter is gone. Enjoy immediately with maple syrup!
Nutrition
Calories: 225kcalCarbohydrates: 19gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 172mgPotassium: 97mgFiber: 2gSugar: 6gVitamin A: 3069IUVitamin C: 4mgCalcium: 134mgIron: 1mg
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