Low Histamine Paleo Sweet Potato Pancakes
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Learn more →Ingredients
4 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 3 large eggs
- ½ cup almond flour
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 2 tbsp coconut flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- 1 tbsp coconut oil, plus more for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, vanilla extract, and 1 tbsp melted coconut oil. Whisk until smooth and well combined.
- 2
Add the almond flour, coconut flour, baking soda, cinnamon, ginger, and salt to the bowl. Stir with a whisk or fork until a thick, uniform batter forms with no dry streaks. Let the batter rest for 2 minutes — the coconut flour will absorb moisture and the batter will thicken slightly.
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