Paleo Sweet Potato Pancakes | A cinnamon & nutmeg spiced almond flour blend that’s grain, dairy, and refined sugar free
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 10 pancakes
Recipe author: Sarah from Asaucykitchen.com
- 1 1/4 cups | 120 grams almond flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 1 cup dairy free buttermilk see notes
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup mashed sweet potatoes see notes
- In a large mixing bowl whisk together the dry ingredients.
- In a medium sized mixing bowl whisk the eggs, milk, maple and vanilla extract until fully combined. Stir in the mashed sweet potatoes.
- Pour the wet ingredients into the flour mixture and mix together until fully combined.
- Heat a large skillet on the stove top and a little coconut oil to grease the pan. Once the pan is hot, use a 1/4 cup measuring cup to pour the batter on the skillet. Cook for about 2-3 minutes or until the top of the pancake starts to form bubbles and edges look set. Flip, and cook the other side until golden brown, about 2 minutes. Repeat with the remaining pancakes.
- Serve immediately and top with pecans and coconut whipped cream.
To make buttermilk: add 1 tablespoon lemon juice or apple cider vinegar to your dairy free milk. Stir gently to mix together and let sit for about 5 minutes to let the milk curdle.
To make mashed sweet potatoes: Peel and dice one medium/large sweet potato. Bring a pot of water to boil, add the potatoes and cook for 20 minutes until the sweet potatoes are tender and easily pierced with a fork. Drain the water and mash the potatoes with a potato masher or electric mixer until smooth. To freeze for later: allow the pancakes to cool completely before packing away in a ziplock bag and storing for up to 3 months.