Description
These paleo sweet potato pancakes are thick and fluffy with a soft, tender texture. They're made with mashed sweet potato and sweetened with maple syrup.
Ingredients
Scale
- 1/2 cup mashed sweet potato (125g)*
- 3 large eggs
- 1/4 cup maple syrup
- 1 Tbsp avocado oil
- 1 tsp vanilla extract
- 1/4 cup coconut flour (28g)
- 1/4 cup tapioca starch (32g)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 2-3 Tbsp mini chocolate chips (optional)
Instructions
- Grease a frying pan with coconut oil (or butter) and place on the stovetop. Preheat on medium heat.
- In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, avocado oil and vanilla.
- Add in the coconut flour, tapioca starch, cinnamon, baking powder and salt. Whisk until smooth.
- Fold the chocolate chips into the batter.
- Let the batter sit for 5 minutes to thicken.
- Pour about 1/4 cup of pancake batter onto the preheated frying pan (I cooked 2 pancakes at a time). Cover with a lid and cook on medium heat, reducing the heat if necessary.
- Once bubbles form on the tops of the pancakes, remove the lid and flip. Cook about another minutes, or until done.
- Place cooked pancakes on a wire cooling rack (or serve immediately) and repeat steps until no more batter remains.
Notes
*Cut the sweet potato into cubes and steam in a steamer pot. Once tender, cool to room temperature (or prep ahead of time and store in the fridge). Once cool, remove the skin and mash the sweet potato with a fork or potato masher.