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. Cook and mash the sweet potato the night before so you can easily whip up these pancakes in the morning.
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- 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
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.
- 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