Red Meat Allergy Friendly 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
- 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.
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