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Description
Sweet potato pancakes made gluten-free and dairy-free for a healthy breakfast option.
Ingredients
- 1 cup mashed sweet potato
- 1 cup gluten-free flour
- 1 cup almond milk
- 1 egg (or flax egg for vegan)
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Mix mashed sweet potato, egg, almond milk, maple syrup, and vanilla in a bowl.
- Add gluten-free flour, cinnamon, baking powder, and salt. Stir until combined.
- Heat a non-stick pan over medium heat.
- Pour 1/4 cup batter per pancake onto the pan.
- Cook until bubbles form, then flip and cook the other side.
- Serve warm with toppings of your choice.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze pancakes for up to 1 month.
- Use flax egg for a vegan version.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American