The Pioneer Woman Tasty Kitchen
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Gluten-Free Sweet Potato Pancakes

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Level: Easy

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Description

So fluffy and tender, you’ll never know they’re healthy, with no butter or oil, and paleo-friendly! Eat up!

Ingredients

  • 6 Tablespoons Tapioca Starch
  • 5 Tablespoons Coconut Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Sea Salt
  • 3  Large Eggs
  • ¾ cups Cooked Sweet Potatos
  • ⅓ cups Unsweetened Vanilla Almond Milk
  • 2 Tablespoons Pure Maple Syrup
  • 2 teaspoons Vanilla Extract

Preparation

In a small bowl, whisk tapioca starch, coconut flour, baking powder, cinnamon and salt.

In a large bowl, whisk remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Meanwhile, preheat a griddle to 350ºF or medium heat.

Drop batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until edges begin to darken, the small bubbles start bursting in the top of the pancake and bottom is golden brown, about 6 1/2 to 7 minutes. Gently flip and cook another 6–7 minutes.

Devour!

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