These gluten-free pancakes are protein-packed and rich in beta carotene. Simple to make, our sweet potato pancakes are perfect for a quick and easy breakfast, or a snack on the go!
Ingredients
- 1 cup organic sweet potato, baked, cooled and peeled
- 4 large free-range eggs
- 1 TB organic flaxseed meal
- 1/2 tsp organic vanilla extract
- 1/4 tsp organic cinnamon
- 1/8 tsp sea salt
- 1 tsp organic monk fruit sweetener (optional)
- oil for griddle
Preparation
1. Place all ingredients (except oil for griddle) in blender until smooth.
2. Pour batter for six small pancakes onto oiled griddle heated to medium high.
3. Flip cakes after about 3 minutes on each side.
4. Serve immediately with maple syrup or refrigerate to enjoy later with your favorite nut butter.
Nutrition Facts*
Calories | 291 |
Total Fat | 11g |
Carbohydrates | 32g |
Fiber | 3g |
Sugar | 8g |
Protein | 16g |
Servings Per Recipe | 2 (6 Small Pancakes Each) |
*Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser