Description
Healthy and delicious sweet potato pancakes that they whole family will love. Fluffy and light. Gluten free. Paleo.
Ingredients
Scale
- 1/2 cup cooked and mashed sweet potato **
- 1/2 of a ripe banana, mashed
- 2 eggs
- 2 tbsp ghee, butter, or coconut oil, melted
- 3 tbsp milk of any kind (or water) (I use THIS)
- 1/2 cup cassava flour (I use THIS brand)
- 1/2 tsp baking powder (I like THIS corn free brand)
- pinch of salt
- 1/2 tsp cinnamon powder
- extra fat for cooking
Instructions
- Whisk together sweet potato, banana, and eggs. Add in melted fat and milk and whisk until well incorporated.
- Add in cassava flour, baking powder, salt and cinnamon. Whisk again until smooth. (Batter will be thicker than traditional pancake batter.)
- Heat large skillet or pancake griddle over medium heat and liberally grease with your favorite fat.
- Scoop batter onto a hot skillet, gently smooth out top of pancake and cook until cooked through – about 3 minutes on each side. Lower heat is better for this thick batter as you want to make sure middle gets cooked all the way through.
- Top with all of your favorite things. Enjoy!
Notes
- My favorite way to bake sweet potatoes is inside a dutch oven at 400’F until soft- 45-60 minutes. You can also just poke holes in them and bake right on a baking sheet uncovered at 375’F for about an hour. Peeling and steaming them until soft also works and is a bit faster.
- Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.
- Silicone pancake rings are great for making your pancakes evenly sized and perfectly round.
Keywords: sweet potato pancakes