April 29, 2015
Maple-Cinnamon Sweet Potato Pancakes
Made with sweet potato and almond flower, top these pancakes with maple syrup for a decadent breakfast treat unlike any other. Recipe courtesy of the California Almond Board.
Notes
Created by Tina Haupert for the Almond Board of California
Ingredients
- 1 sweet potato
- Nonstick cooking spray
- 1/3 Cup almond flour
- ½ Teaspoon baking powder
- 1 Teaspoon vanilla extract
- 1 Teaspoon cinnamon
- 2 Tablespoons maple syrup
Directions
Peel the skin off of the sweet potato 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 until soft, about 10 minutes.
Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out ½ cup sweet potato and reserve any remaining for another purpose.
Preheat a skillet or pan on the stovetop on medium-high heat. Coat with nonstick cooking spray. Combine ½ cup mashed sweet potato and the almond flour, eggs, baking powder, vanilla extract, cinnamon, and maple syrup in a large mixing bowl or food processer until blended well.
Use a ¼ 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.