Description
These Healthy Sweet Potato Pancakes are light, fluffy, and naturally sweetened. Perfect for a gluten-free, dairy-free, and refined sugar-free breakfast.
Ingredients
Scale
- ½ cup mashed sweet potato (fully cooked & cooled)
- 1 whole egg + 1 egg white (or flax egg for vegan option)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
Instructions
- Blend the Batter: Add all ingredients to a blender or food processor. Blend until smooth.
- Preheat the Pan: Heat a nonstick skillet over medium heat and lightly grease with avocado oil or coconut oil.
- Cook the Pancakes: Pour 2-3 tbsp of batter per pancake. Cook for 2-3 minutes on one side, flip, and cook for 1-2 more minutes until golden.
- Serve & Enjoy: Top with maple syrup, nut butter, fresh fruit, or yogurt.
Notes
- Store in an airtight container in the fridge for 3-4 days.
- Freeze pancakes with parchment paper between layers for up to 2 months.
- Reheat in a skillet or microwave for 30-40 seconds before serving.
- For extra fluffiness, add ½ tsp baking powder to the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American