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:
covered percent of daily need
