Description
So fluffy and tender, you’ll never know they’re healthy, with no butter or oil, and paleo-friendly! Eat up!
Ingredients
- 6 Tablespoons Tapioca Starch
- 5 Tablespoons Coconut Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoons Sea Salt
- 3 Large Eggs
- ¾ cups Cooked Sweet Potatos
- ⅓ cups Unsweetened Vanilla Almond Milk
- 2 Tablespoons Pure Maple Syrup
- 2 teaspoons Vanilla Extract
Preparation
In a small bowl, whisk tapioca starch, coconut flour, baking powder, cinnamon and salt.
In a large bowl, whisk remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Meanwhile, preheat a griddle to 350ºF or medium heat.
Drop batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until edges begin to darken, the small bubbles start bursting in the top of the pancake and bottom is golden brown, about 6 1/2 to 7 minutes. Gently flip and cook another 6–7 minutes.
Devour!
