- 1 sweet potato
- 2 eggs
- 1/2 Teaspoon baking powder
- 1 Teaspoon vanilla extract
- 2 Tablespoons maple syrup
- 1 Teaspoon cinnamon
- 1/3 Cup almond flour
Cook the sweet potato: first peel the skin and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave for about 10 minutes until soft. Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out 1/2 cup sweet potato and reserve any remaining for another purpose.
Preheat a skillet or pan on the stovetop on medium-high heat. Coat with non-stick cooking spray.
Combine 1/2 cup mashed sweet potato and all other ingredients in a large mixing bowl or food processer until blended well.
Use a 1/4 measuring cup to portion batter onto skillet. Use the back of a spoon to shape.
Watch for bubbles on the pancake's surface before flipping. Flip and cook for another 2 minutes.
Serve immediately with your favorite toppings, such as sliced almonds.