- 1/2 cup mashed sweet potato
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup almond flour
- 2 teaspoons cinnamon
- 1/2 tsp baking powder
- pinch of salt
- Whisk together sweet potato, eggs, and vanilla with a fork until well blended.
- In a separate bowl, combine almond flour, cinnamon, baking powder, and salt. Mix until well blended.
- Add dry ingredients to egg mixture. Mix until combined.
- Grease a frying pan with cooking spray or a tablespoon of butter. Heat over medium heat. To know the frying pan is hot enough, flick water onto the pan — the water will sizzle when the pan is ready.
- Drop batter by 1/4 cup (or tablespoons for smaller pancakes) onto the pan. The batter is thicker than regular pancake batter, so you will need to spread it out using a spoon or spatula.
- Cook for about 5-10 minutes on one side, and then flip and cook for another 5-10 minutes on the other side.
- My favorite toppings: peanut butter or almond butter, baked cinnamon apples, and of course the classic maple syrup.
- Sweet potato: vitamins A and C, magnesium, potassium, B vitamins, fiber
- Almond flour: fiber, protein, heart-healthy unsaturated fat
- Eggs: protein, vitamin A, selenium, riboflavin, vitamin B12
You can either buy whole sweet potatoes and roast them ahead of time (425 degrees F until soft — about an hour) or buy canned sweet potatoes. The canned ones are usually canned with sugar syrup, but you can drain and wash under some cold water to rid of some of the syrup. Personally, I prefer whole roasted sweet potatoes, but sometimes time just doesn’t permit!
I used almond flour because I like the taste that it lends to the pancakes — it makes them a bit sweeter. However, this is expensive, and I’ve found that all-purpose or whole wheat flour work just as well — still use 1/4 cup.
Pureed pumpkin can be used 1:1 in place of the sweet potato.
Flax eggs can be used to make the recipe vegan. For one flax egg, whisk together 1 tablespoon of flaxseed meal with 3 tablespoons of water.
Almond extract is also a nice addition if you like that flavor. It’s very strong, so I usually use about 1/2 a teaspoon for one batch.
Out of pure laziness, I’ve made sand dollar pancakes in the microwave. 🙂 Drop batter by tablespoons onto a microwave-safe plate and heat for 2 minutes on high. Flip the pancakes, then heat for another 45 seconds.