Sweet potato pancakes - grain-free, dairy-free, sugar-free
These pancakes are fluffy, delicious and very easy to make, especially if you have leftover sweet potatoes. They make a very tasty and nutritious breakfast as they are rich in minerals such as magnesium, manganese, potassium, zinc, iron, phosphorus, copper, selenium and calcium. They also contain antioxidants, protein, fiber, B vitamins, vitamin E, K, D and fatty acids. This recipe will make about 2-3 medium size pancakes.
- 2 eggs
- 1/2 cup mashed cooked sweet potatoes (boil in water until soft)
- 1/3 cup tapioca or arrowroot flour
- 1/3 cup almond flour
- pinch salt
- 1 tablespoon butter or coconut oil for frying
- In a mixing bowl, beat the eggs and add the mashed sweet potatoes.
- While mixing, add the flours, baking powder and a pinch of salt.
- Mix well until smooth consistency is reached.
- In a fry pan, heat the butter or coconut oil.
- Once heated, pour batter into the pan, making medium size pancakes.
- Flip pancakes when bottoms brown.
Top with fresh fruit, nuts, maple syrup or anything you like. Enjoy!