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Sweet Potato Pancake Recipe From Scratch

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Purple Sweet Potato Pancakes 紫薯饼 Anncoo Journal Recipe Sweet potato pancakes, Asian
Purple Sweet Potato Pancakes 紫薯饼 Anncoo Journal Recipe Sweet potato pancakes, Asian from www.pinterest.com

Description

If you're looking for a delicious and healthy breakfast option, this sweet potato pancake recipe is perfect for you! Made from scratch using fresh ingredients, these pancakes are gluten-free and packed with nutrients. The sweetness of the potato adds a natural touch of sweetness, which means you can skip the extra sugar.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 1 medium sweet potato, grated
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 2 eggs
  • 1/4 cup almond milk
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Coconut oil or butter for frying

Equipment

  • Grater
  • Mixing bowl
  • Non-stick frying pan
  • Spatula

Method

  1. Peel the sweet potato and grate it using a grater.
  2. In a mixing bowl, combine the grated sweet potato, almond flour, tapioca flour, cinnamon, baking powder, and salt.
  3. In a separate bowl, whisk the eggs and almond milk together.
  4. Pour the egg mixture into the bowl with the dry ingredients and stir until everything is well combined.
  5. Heat a non-stick frying pan over medium heat and add a small amount of coconut oil or butter.
  6. Using a spoon or measuring cup, scoop the batter into the pan and spread it into a circle shape.
  7. Cook for approximately 2-3 minutes on each side, or until the pancake is golden brown and cooked through.
  8. Repeat the process until you've used all the batter.
  9. Serve with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Notes

If you prefer a thinner pancake, you can add more almond milk to the batter until you reach your desired consistency. You can also adjust the amount of cinnamon to suit your taste. These pancakes can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stove.

Nutrition Info

  • Calories: 160
  • Carbohydrates: 17g
  • Protein: 6g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 82mg
  • Sodium: 225mg
  • Potassium: 222mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 4245IU
  • Vitamin C: 0.9mg
  • Calcium: 103mg
  • Iron: 1.4mg

Recipe Tips

To make this recipe even easier, you can use pre-grated sweet potato or even leftover mashed sweet potato. If you don't have almond flour or tapioca flour on hand, you can substitute them with other gluten-free flour such as rice flour or oat flour. Make sure to adjust the amount of liquid accordingly. Don't overcrowd the pan when cooking the pancakes as this can affect the cooking process. Enjoy your sweet potato pancakes with your favorite toppings and a cup of coffee or tea for a perfect start to your day.

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