Sweet Potato Pancakes [Gluten Free]

Sweet potatoes, pancakes – my two favorite foods! Why not combine them to create the most insanely delicious Pancake Sunday stack I’ve ever had! Topped with my Maple Peanut Glaze, a dried fig and cacao nibs, these pancakes were out of this world.

Serves 1 – Makes about 6, 3 inch pancakes

You will need:

1/2 cup mashed sweet potato flesh (about 1/2 medium-large potato)
3 tbsp buckwheat flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp baking powder
1/4 cup + 1 tbsp egg whites
1/4 cup milk of choice
1/2 tsp vanilla extract

Directions:

Steam or microwave your sweet potato until the flesh is soft. Place in a bowl and mash until the large chunks are broken up. Store in your fridge overnight so the potato can cool.

Add the buckwheat flour, cinnamon, nutmeg, baking powder, egg whites, milk, and vanilla to the bowl with the sweet potato and combine with a whisk until everything is relatively smooth and incorporated.

Melt some coconut oil in a pan over medium low heat. Add a heaped 1/8 cup of the batter to the pan, flattening the pancake down until a nice circle forms. Let cook until a lot of bubbles form on the top, about 2 minutes, then flip and cook until both sides are nicely browned. Repeat with the rest of your batter and top with whatever you want! I highly recommend the Maple Peanut Glaze – brings these pancakes to a whole new level!

Enjoy! 🙂