Paleo Sweet Potato Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Sweet potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cups 120 grams almond flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Cinnamon, ground
  • 3/4 tsp Nutmeg, ground
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Buttermilk, dairy free

Found on asaucykitchen.com

Description

Ingredients

• 1 1/4 cups | 120 grams almond flour
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 eggs
• 1 cup dairy free buttermilk (see notes)
• 1 teaspoon vanilla extract
• 1/2 cup mashed sweet potatoes (see notes)

Directions

• In a large mixing bowl whisk together the dry ingredients.
• In a medium sized mixing bowl whisk the eggs, milk, and vanilla extract until fully combined. Stir in the mashed sweet potatoes.
• Pour the wet ingredients into the flour mixture and mix together until fully combined.
• Heat a large skillet on the stove top and a little coconut oil to grease the pan. Once the pan is hot, use a 1/4 cup measuring cup to pour the batter on the skillet. Cook for about 2-3 minutes or until the top of the pancake starts to form bubbles and edges look set. Flip, and cook the other side until golden brown, about 2 minutes. Repeat with the remaining pancakes.
• Serve immediately and top with pecans and coconut whipped cream.