These Sweet Potato Pancakes are high-protein and gluten-free. Sweet potatoes are so good for you! Peanut flour works well with this recipe, but you can use any flour you’d like. Egg beaters or eggs, your choice, are whisked in. If the batter is too thick, you can add a touch of milk, dairy or not, to get the right consistency.
Ingredients
1/2 cup/120ml cooked and mashed sweet potato
1/3 cup/80ml egg beaters or 2 eggs
1/4 cup/60ml peanut flour (you can use any kind of flour you want)
1/8 teaspoon/.5ml baking soda
1/8 teaspoon/.5ml baking powder
1 teaspoon/5ml honey or coconut palm sugar
1/8 teaspoon/.5ml ground cinnamon
1/16 teaspoon salt
optional milk (any type), to thin batter if necessary
1/3 cup/80ml egg beaters or 2 eggs
1/4 cup/60ml peanut flour (you can use any kind of flour you want)
1/8 teaspoon/.5ml baking soda
1/8 teaspoon/.5ml baking powder
1 teaspoon/5ml honey or coconut palm sugar
1/8 teaspoon/.5ml ground cinnamon
1/16 teaspoon salt
optional milk (any type), to thin batter if necessary
Directions
Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not burned.
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