Paleo Almond Flour Sweet Potato Pancakes
Ooops…I’m a repeat offender. I’m just now realizing that I’ve already made sweet potato pancakes on here. I suppose this should come as no surprise, as I’m shamelessly obsessed with sweet potato – as proven by Exhibit A, B + C. Do I put it in everything? You could say that. Is this a problem? I don’t believe so 😉
These ones are DIFFERENT though! I was struggling to nail a grain-free pancake recipe, which was surprisingly more difficult than I anticipated. My other pancake recipes on this site contain oats, which are delicious + healthy, but during my Whole30 I became more aware of how I felt eating grain-free (which was really freakin’ good), and as a result, wanted to incorporate it more into my everyday life.
Since I absolutely love healthy pancakes equally as a meal-prep weekday breakfast option (just toast ’em from frozen!) and a slow, relaxing weekend breakfast alongside hot coffee, I wanted to create a grain-free option just as delicious and versatile. THIS IS IT!
The great thing about this recipe is that I’ve actually made these puppies with both sweet potato and banana, and I’m pleased to report that they turned out beautifully both ways! So think of these as “choose your own adventure” grain-free/paleo pancakes. That’s a bit wordy. You get the point 🙂 ENJOY LOVES!
- ½ c. cooked mashed sweet potato OR 1 large ripe mashed banana
- 2 eggs
- 1 tbsp. melted coconut oil
- ½ tsp. vanilla
- 1 tbsp. maple syrup (optional)
- 2 tbsp. almond butter
- ½ c. almond or coconut milk
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1 c. almond flour
- 2 tbsp. tapioca flour OR coconut flour
- Coconut oil for cooking
- Mix all of your wet ingredients (sweet potato through almond/coconut milk) in a large bowl or blender and whisk/blend until completely smooth.
- Add in your almond + tapioca/coconut flours, baking powder + soda, spices and salt, then gently mix everything with a spatula or wooden spoon until thoroughly combined.
- Place a large skillet on your stove over medium heat and melt 1 tbsp. of coconut oil (make sure pan is completely covered with oil, otherwise they will stick!) Add batter to the pan, using about 1/4 c. of batter per pancake, and let the pancakes cook thoroughly on one side for at least 4-5 mins, or until the tops start to look dry and bubbly. Carefully check the underside and flip when they are nice and browned.
- Continue cooking on the other side for another 3-4 mins, then repeat with the remaining batter.
- Eat immediately topped with nut butter, maple syrup, fruit, jam etc., OR let the pancakes cool completely, then freeze them in a glass container or freezer bag to pop in the toasted on busy weekday mornings!