Fluffy Gluten Free Sweet Potato Pancakes
This recipe makes just enough pancakes for 1-2 people. Please use the 2x 3x options on the recipe card for larger servings.
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour , or arrowroot starch
- 2 Tbsp granulated sugar of choice*
- 1 ½ tsp baking powder
- 1 large egg
- 2 Tbsp light olive oil or melted coconut oil
- ⅓ cup mashed sweet potato
- ½ tsp cinnamon powder , if desired
Instructions
- In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder, cinnamon).
- Add the wet ingredients (eggs, oil, mashed sweet potato) and mix until smooth. The batter will be slightly thick.
- To cook pancakes, heat a skillet, or griddle over medium low heat**
- Lightly grease the pan with olive oil, butter, or spray oil.
- Using a ⅓ cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
- For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
- Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
- Cook for a couple more minutes until the center of the pancakes are cooked through
- Repeat with the remaining batter.
Notes
*you can use any regular granulated sugar or other sugar-free substitutes such as stevia. For a paleo-friendly version, use coconut, date, or maple sugars
**On my stovetop where 10 is the highest heat setting, I used a 5 to preheat, and then cooked the pancakes at a 4 setting
TIPS:
1. Stay with medium-low heat! It's the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don't forget to lightly oil your pan to prevent sticking.
1. Stay with medium-low heat! It's the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don't forget to lightly oil your pan to prevent sticking.
Nutrition
Calories: 194kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 37mgSodium: 146mgPotassium: 57mgFiber: 2gSugar: 1gVitamin A: 1313IUVitamin C: 0.2mgVitamin D: 0.2µgCalcium: 106mgIron: 1mgZinc: 0.3mg***Net Carbs: 16g
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