Description
These healthy sweet potato pancakes are a simple, nutritious breakfast option made with just five wholesome ingredients. They are flourless, gluten-free, dairy-free, and refined sugar-free, making them perfect for those with dietary restrictions or anyone seeking a light, fluffy, and delicious start to the day. Quick to prepare and easy to make, these mini pancakes are satisfying without weighing you down.
Ingredients
Sweet Potato Pancakes
- 1 large egg
- 1 egg white
- ½ cup cooked sweet potato, mashed, not hot
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
Instructions
- Mix the Batter: Measure out all the ingredients and add them to a food processor or blender. Buzz until smooth and creamy to create a uniform batter.
- Cook the Pancakes: Heat a nonstick skillet over medium-high heat and lightly spray it with avocado oil cooking spray. When the skillet is hot, spoon a small amount of batter onto the pan to form mini pancakes. Cook each side for 2-3 minutes or until golden brown and cooked through. Smaller pancakes work best as they are easier to flip and cook evenly.
Notes
- How to Store: Store extra pancakes in an airtight container in the refrigerator for 3-4 days after they have completely cooled.
- Reheating: Cover with a damp paper towel and microwave until warmed through.
- Freezing: Freeze by placing cooled pancakes in a sealable bag with parchment paper between each to prevent sticking. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
