If you’ve read Carrots ”˜N’ Cake for any length of time, you know that I love pancakes, like love them. When I make them at home, I mostly stick to healthy versions because they fill me up and satisfy me much better than traditional recipes. That said, this recipe for Maple-Cinnamon Sweet Potato Pancakes is another one that I plan to add to my regular pancake rotation.
Made with nutrient-rich sweet potato and satisfying almond flour and eggs, this breakfast recipe will satisfy both your taste buds and stomach. They’re naturally gluten-free and low in sugar, so they’re a delicious and nutritious way to start your day!
Serves 2 (each serving is two pancakes)
- 1 sweet potato
- 1/3 cup almond flour
- 2 large eggs
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
Cook the sweet potato: first peel the skin and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave for about 10 minutes until soft. Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out 1/2 cup sweet potato and reserve any remaining for another purpose.
Preheat a skillet or pan on the stovetop on medium-high heat. Coat with non-stick cooking spray.
Combine 1/2 cup mashed sweet potato and all other ingredients in a large mixing bowl or food processer until blended well.
Use a 1/4 measuring cup to portion batter onto skillet. Use the back of a spoon to shape.
Watch for bubbles on the pancake’s surface before flipping. Flip and cook for another 2 minutes.
Serve immediately with your favorite toppings, such as sliced almonds.
I created this recipe for the Almond Board of California; check out my other delicious, comfort food remake recipes here: Almonds.com/TinaHaupert.