Description
These Paleo Sweet Potato Pancakes are deliciously gluten-free, made with a simple blend of spices and no added sweeteners!
Ingredients
- 2 cups Sweet Potato, Cooked (See Note)
- 2 Eggs
- 4 Tablespoons Almond Flour
- ½ teaspoons Onion Powder
- ¼ teaspoons Paprika
- ¼ teaspoons Turmeric
- Pinch Sea Salt, To Taste
Preparation
Note: To cook the sweet potato, you have 3 options. First, you can bake at 375ºF for 45 minutes. You can also poke holes in it with a fork and microwave for 8 minutes. Or you can cut it into small chunks and steam for 20 minutes. For a recipe like this, I prefer the steaming method.
Place all the ingredients in a large bowl and mix to combine. Add more almond flour if you need a thicker consistency.
Heat a greased flat pan or skillet and then turn it to medium low heat. Using an ice cream scoop, add a scoopful of sweet potato batter to the pan and cook on each side for about 2–3 minutes or until it is light brown and lifts easily from the pan. Repeat with remaining batter.
Top with berries, honey, yogurt, almond butter for an extra dose of protein and nutrition!
