Sweet Potato Pancakes (Edit recipe)

These sweet potato pancakes are made with mashed sweet potato and coconut flour, sweetened with maple syrup and loaded with mini chocolate chips. These pancakes are perfect for an indulgent fall breakfast. They're paleo, gluten free, dairy free and nut free as well.

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	103
Fat:	3 g
Carbohydrates:	19 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	143 mg
Fiber:	3 g
Sugars:	10 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 7

Ingredients

0.5 cup Sweet Potato, mashed (125g)
3 whole Eggs
0.25 cup Pure Maple Syrup
1 Tbsp Avocado Oil
1 tsp Pure Vanilla Extract
0.25 cup Coconut Flour, (28g)
0.25 cup Tapioca Starch, (32g)
1 tsp Ceylon Cinnamon
1 tsp Otto's Naturals Grain-Free Baking Powder
0.25 tsp Redmond Real Salt
2 Tbsp Pascha Extra Bitter-Sweet Mini Dark Chocolate Chips (Bulk), (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease a frying pan with coconut oil (or butter) and place on the stovetop. Preheat on medium heat.
In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, avocado oil and vanilla.
Add in the coconut flour, tapioca starch, cinnamon, baking powder and salt. Whisk until smooth.
Fold the chocolate chips into the batter.
Let the batter sit for 5 minutes to thicken.
Pour about ¼ cup of pancake batter onto the preheated frying pan (I cooked 2 pancakes at a time). Cover with a lid and cook on medium heat, reducing the heat if necessary.
Once bubbles form on the tops of the pancakes, remove the lid and flip. Cook about another minutes, or until done.
Place cooked pancakes on a wire cooling rack (or serve immediately) and repeat steps until no more batter remains.

Notes

For the mashed sweet potato: Cut the sweet potato into cubes and steam in a steamer pot. Once tender, cool to room temperature (or prep ahead of time and store in the fridge). Once cool, remove the skin and mash the sweet potato with a fork or potato masher.