Oral Allergy Syndrome Friendly Cinnamon-Cardamom Sweet Potato Oven Pancake

Total time45 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Cinnamon-Cardamom Sweet Potato Oven Pancake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium sweet potato (about 8 oz), peeled and cut into 1-inch cubes
1 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
See all
3 large eggs
¾ cup milk
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp maple syrup
1 tsp ground ceylon cinnamon
½ tsp ground cardamom
¼ tsp salt
1 tbsp unsalted butter

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!