Grain-Free Sweet Potato Pancakes
Ingredients
- 4 large eggs whites and yolks separated
- 2/3 cup mashed cooked*, peeled sweet potato (do this the night before)
- 2 Tablespoons coconut flour
- 1/2 cup blanched fine almond flour not almond meal
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/4 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.