Alpha Gal Friendly Cinnamon-Cardamom Sweet Potato Oven Pancake
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Learn more →Ingredients
4 servings
- 1 medium sweet potato (about 8 oz), peeled and cut into 1-inch cubes
- 1 tbsp coconut oil, divided
- 3 large eggs
- ¾ cup milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ¾ cup all-purpose flour
- 1 tbsp maple syrup
- 1 tsp ground ceylon cinnamon
- ½ tsp ground cardamom
- ¼ tsp salt
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1 tbsp pure maple syrup, for drizzling (optional)
- 1 tsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the sweet potato cubes in a small microwave-safe bowl with 2 tbsp water, cover loosely, and microwave on high for 4–5 minutes until completely tender when pierced with a fork. Drain any remaining water, then mash the sweet potato with a fork or potato masher until smooth. You should have about ½ cup mashed sweet potato.
- 2
In a large mixing bowl, whisk together the eggs, milk, maple syrup, Ceylon cinnamon, cardamom, and salt until smooth. Add the flour and whisk until the batter is lump-free and pourable. Fold in the mashed sweet potato until evenly combined.
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