Pregnancy Friendly Paleo Sweet Potato Pancakes
About FigFig 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 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!