Sweet Potato Pancakes Recipe | Clean Breakfast Recipe - Clean Eating Magazine

Sweet Potato Pancakes

Be sure to use almond flour, which is made from finely ground skinned raw almonds, rather than almond meal, which is coarser and often made from skin-on almonds (check out page 70 for our brand recommendations). Cook and mash the sweet potato the night before so you can easily whip up these pancakes in the morning.
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Sweet Potato Pancakes Recipe

Sweet Potato Pancakes Recipe

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 4 large eggs, yolks and whites, separated, divided
  • 2/3 cup mashed peeled cooked sweet potato
  • 1/4 cup plain unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/2 cup blanched almond flour (NOTE: not almond meal.)
  • 2 tbsp coconut flour
  • 4 tsp ground cinnamon
  • 1/2 tsp each baking soda and ground nutmeg
  • 1/4 tsp sea salt
  • 2 tsp coconut oil, melted

Preparation

1. In a large bowl, stir together egg yolks, sweet potato, almond milk, maple syrup and vanilla. Add almond flour, coconut flour, cinnamon, baking soda, nutmeg and salt; stir until well combined. In a separate bowl, whisk egg whites for 2 minutes, until frothy. Stir egg whites into batter.

2. Heat a large nonstick skillet or griddle on medium-low; brush with oil. Working in batches and using 2 to 3 tbsp batter per pancake, drop batter into skillet, using back of a spoon or spatula to spread to about ¼-inch thickness. Cook, turning once, until golden, 8 to 10 minutes per batch.

TIP:To prepare mashed sweet potato, scrub 1 large skin-on sweet potato and prick several times with a fork. Place on a rimmed baking sheet and roast in 400 F oven until a sharp knife slides easily into center, 45 to 60 minutes. Let cool enough to handle, then cut in half lengthwise and scoop out the flesh. Mash flesh with a fork until smooth.

Nutrition Information

  • Serving Size: 2 pancakes
  • Calories: 269
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 186 mg
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 11 g
  • Sodium Content: 386 mg
  • Sugar Content: 11 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 3 g