Description
Enjoy these fluffy and nutritious sweet potato pancakes, perfect for a gluten-free and dairy-free breakfast.
Ingredients
Scale
- 1 cup mashed sweet potato
- 1 cup gluten-free flour
- 1 cup almond milk
- 1 egg (or flax egg for vegan)
- 1 tbsp coconut oil
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp maple syrup
- Pinch of salt
Instructions
- Mix all dry ingredients in a bowl.
- Add wet ingredients and stir until combined.
- Heat a pan over medium heat and grease lightly with coconut oil.
- Pour 1/4 cup of batter per pancake onto the pan.
- Cook until bubbles form, then flip and cook for another 1-2 minutes.
- Serve warm with maple syrup or toppings of your choice.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze cooked pancakes for up to 1 month.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg