Serves: MAKES 8-10 4”-5” PANCAKES, SERVES 2 (I CAN EASILY MULTIPLY THESE INGREDIENTS TO MAKE 12 PANCKES…)
Ingredients
4 large eggs, whites and yolks separated
⅔ cup mashed, cooked*, peeled sweet potato (do this the night before)
2 Tablespoons coconut flour
½ cup blanched fine almond flour (not almond meal)
4 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
¼ cup unsweetened, plain almond milk or any kind of milk you like
2 Tablespoons pure maple syrup
melted unrefined virgin coconut oil for cooking the pancakes
Instructions
Preheat a griddle over medium heat.
In a medium bowl, combine the egg yolks, mashed sweet potato, coconut flour, almond flour, cinnamon, nutmeg, baking soda, vanilla extract, salt, almond milk and maple syrup until well-combined. Stir in the egg whites until blended.
Lower the heat to medium-low and brush with coconut oil. Spoon 2-3 Tablespoons batter onto the griddle, using the back of a spoon or a spatula to spread it about ¼” thin. IF THE PANCAKE IS TOO THICK, IT MAY NOT COOK WELL IN THE CENTER.
Cook for 4-5 minutes per side, until golden and cooked through.
Notes
*For this recipe, I like to wrap the sweet potato in unbleached parchment paper, then aluminum foil and roast on a baking sheet at 400 degrees until super tender. This can take 45-90 minutes, depending on the size of the potato.
Recipe by Pamela Salzman at https://pamelasalzman.com/grain-free-sweet-potato-pancakes-recipe/