Grain-Free Sweet Potato Pancakes
Ever since I was little, pancakes have always been my go-to weekend breakfast. I vividly remember breaking out the Bisquick with my mom every Saturday morning and going to town on the griddle. We would add in chocolate chips, bananas, strawberries and sometimes sprinkles if I was feeling spunky.
I would pile a stack of four or five, top them with some of that fake (yet delicious as a six-year-old) syrup and eat them up. These pancakes made. my. morning. Fast forward almost twenty years and I still order pancakes almost every time I am out to breakfast and am craving sweet over savory. And if you live in Philly and have never had the whole wheat pancakes from Sabrina’s Café, go there now! After you make these actually.
I knew I wanted to create a healthier version of my favorite Bisquick flap-jacks but with added extra sweetness and a more natural approach. These 6-ingredient sweet potato pancakes are so incredibly easy and quick to make, you can have them ready in 10 minutes from start to finish – they are a complete winner.
Adding mashed sweet potato to my pancake batter helped to create the fluffiest batter ever and kept the pancakes from being too dense, as many grain-free pancakes can be. I mean looooook at them.
Top them with 100% pure maple syrup, peanut butter, fruit, chocolate, really anything. These babies are an absolute winner and are way better than any box mix. Give them a try and let me know!
- 1 medium-sized cooked sweet potato, mashed without skin
- 3 eggs
- ⅓ cup peanut butter (any nut butter would work)
- 1 tsp. vanilla
- ¼ cup almond milk
- 1 tbsp. coconut flour
- In a large bowl, mix together mashed sweet potato, eggs, peanut butter, vanilla, and almond milk
- Add in coconut flour
- Heat pan to medium and spray with non-stick spray (I use coconut oil spray)
- Drop ½ cup batter onto skillet, flip when golden on underside
- Repeat until batter is finished