Grain-Free Sweet Potato Pancakes
Author: 
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
  1. Preheat a griddle over medium heat.
  2. 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.
  3. 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.
  4. 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/