Maple-Cinnamon Sweet Potato Pancakes

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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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.

Maple-Cinnamon Sweet Potato Pancake

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!

Maple-Cinnamon Sweet Potato Pancakes

Serves 2 (each serving is two pancakes)

Ingredients

  • 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

Directions

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.

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