Ok, repeat after me…These are NOT BUTTERMILK PANCAKES! One more time…These are NOT BUTTERMILK PANCAKES!
These are Sweet Potato Pancakes, that are healthy, gluten free, paleo, and I think pretty darn tasty! I love traditional pancakes, but they are a special occasion treat for me. I’ve tried several versions of almond flour pancakes and haven’t cared for them, burnt them, or turned them into a big scrambled mess. Almond flour can be a bit testy.
I made these the other morning as a pre-distance run breakfast and was pleasantly surprised at how much I enjoyed them. Give them a whirl and let me know what you think. I plan to make these again soon!
2 large eggs
1/2 cup sweet potato flesh mashed (easiest way to do this is to bake a sweet potato, scoop out the flesh and mash it or throw it in a blender until smooth set aside to let it cool)
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger (optional)
2/3 cup almond flour
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract or paste
1/4 teaspoon baking soda
In a large mixing bowl, whisk together the eggs, sweet potato, syrup, cinnamon, nutmeg, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.
This is multitasking at its best – 1 pancake cooking, 1 warming & 1 nearly devoured!
Lightly grease a pan or griddle with your fat of choice (butter, coconut oil, etc) and heat on low-medium heat. Here is where I give you caution, you don’t want your pan so hot you burn the pancake. Stop top temperatures vary, so you may have to play with this a bit, error on the side of lower heat and add as needed. Also, if you aren’t going to use a fat for your pan and go the cooking spray route, make sure you have a good pan so they don’t stick
Using a spoon or small measuring cup, pour the batter onto the griddle (about ¼ cup) and cook just until bubble appear on the surface(1-2 minutes). Carefully flip and cook on the other side until the pancake is done, about one minute more.
Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Serve warm!
**I had 2 pancakes left over and refrigerated them for breakfast the next morning topped with berries!** I also added a a few leftover toasted hazelnuts
to a few when I was cooking them.
Loosely adapted from http://www.janssushibar.com