Healthy Gluten Free Paleo Sweet Potato Pancakes

Healthy Gluten Free Paleo Sweet Potato Pancakes might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 102 calories, 3g of protein, and 2g of fat each. For 52 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have coconut flour, sweet potato, tapioca starch, and a few other ingredients on hand, you can make it. 51 person have made this recipe and would make it again. It is brought to you by Food Faith Fitness. It is perfect for Hanukkah. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free, dairy free, and paleolithic diet. With a spoonacular score of 40%, this dish is not so outstanding. Flourless Sweet Potato Pancakes – Paleo and Free of Gluten, Dairy, Grain, Gum, and Refined Sugar and No-Starch-Added, Healthy 2 Ingredient Pancakes (Paleo, Gluten & Dairy-Free, No Sugar added), and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free} are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/3 cup Unsweetened vanilla almond milk

2 tsp Baking powder

1 tsp Cinnamon

5 Tbsp Coconut flour, sifted (30g)

3 Large eggs

2 Tbsp Pure maple syrup

1/4 tsp Sea salt

3/4 cup Cooked sweet potato, mashed (200g)**

6 Tbsp Tapioca starch (50g)*

2 tsp Vanilla extract

Equipment:

whisk

bowl

griddle

Cooking instruction summary:

InstructionsIn a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt.In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato. Add in the dry ingredients and whisk until smooth and combined. Let stand for 5 minutes and preheat a griddle to 350 degrees or medium heat.Drop the batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown, about 6.5-7 minutes. GENTLY flip and cook another 6-7 minutes.DEVOUR!

 

Step by step:


1. In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt.In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato.

2. Add in the dry ingredients and whisk until smooth and combined.

3. Let stand for 5 minutes and preheat a griddle to 350 degrees or medium heat.Drop the batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown, about 6.5-7 minutes. GENTLY flip and cook another 6-7 minutes.DEVOUR!


Nutrition Information:

Quickview
101k Calories
3g Protein
2g Total Fat
17g Carbs
4% Health Score
Limit These
Calories
101k
5%

Fat
2g
3%

  Saturated Fat
1g
7%

Carbohydrates
17g
6%

  Sugar
4g
5%

Cholesterol
61mg
20%

Sodium
133mg
6%

Alcohol
0.36g
2%

Get Enough Of These
Protein
3g
6%

Vitamin A
3636IU
73%

Phosphorus
131mg
13%

Manganese
0.25mg
12%

Calcium
92mg
9%

Fiber
2g
9%

Vitamin B2
0.16mg
9%

Selenium
5µg
7%

Potassium
248mg
7%

Vitamin B5
0.45mg
5%

Iron
0.75mg
4%

Vitamin B6
0.08mg
4%

Folate
10µg
3%

Copper
0.05mg
3%

Magnesium
9mg
2%

Vitamin B12
0.15µg
2%

Zinc
0.34mg
2%

Vitamin D
0.33µg
2%

Vitamin B1
0.03mg
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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