Flourless Sweet Potato Pancakes
These gluten-free, dairy-free pancakes are not only flavor-packed thanks to the mouthwatering spice mixture of cinnamon and nutmeg, but they’re also overflowing with health perks.
Ingredients
- ½ medium cooked sweet potato, flesh only (~⅓ cup packed)
- 1 whole egg + 2 whites
- 1 teaspoon grapeseed or vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup, optional
- ½ teaspoon ground cinnamon
- Pinch nutmeg
Instructions
- Add the eggs to a small bowl and lightly beat. Mix in the cooked sweet potato and oil, and blend until smooth (If mixing by hand, keep stirring and mashing for a couple of minutes until the batter becomes well combined. It’s okay if you have some texture from the sweet potato.)
- Stir in the vanilla extract and optional maple syrup. Mix in the ground cinnamon and nutmeg so it’s fully incorporated in the batter. *Alternatively, you can puree all ingredients in the blender for a super smooth batter.
- Liberally mist a skillet with oil spray and warm over medium heat (do not make the flame higher or the pancakes will burn). Ladle the batter on the hot skillet (a scant ¼ cup per pancake, for a total of 4) and cook on the first side for 3 minutes.
- Flip and cook for an additional 2 to 3 minutes until they’re lightly golden brown. Enjoy plain or with natural applesauce and or low-fat yogurt on top.
Notes
Nutrition per 4 pancakes; add 40 calories if using maple syrup
Nutrition Information per serving
Calories: 210Carbohydrates: 14gProtein: 15gTotal Fat: 10g— Unsaturated Fat: 8g— Saturated Fat: 2gCholesterol: 185mgSodium: 200mgPotassium: 460mgFiber: 3gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin A: 273IUVitamin C: 11mgIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.