Low Carb Sweet Potato Pancakes are wonderfully fluffy and tender. These healthy pancakes are flavored with cinnamon. Serve with a little butter and sugar-free syrup for a fantastic way to start your day.
These low carb, fall-flavored pancakes are so simple to make. You’ll begin by boiling one small, peeled sweet potato until it is very soft. Mash it until it is smooth. You need about 1/2 cup of mashed sweet potato.
Whisk the sweet potato together with 2 large eggs. Add 3 tablespoons of almond flour, 1/2 teaspoon baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. That’s it. If you have your sweet potato precooked, it literally only takes about 3 minutes to make this pancake batter.
Cook the pancakes in a little butter or you can use coconut oil, until light brown on both sides.
Sweet potatoes are wonderfully full of nutrients. They have lots of Vitamin A and C and add fiber and moisture to these pancakes. The extra fiber will help keep you full longer.
Tip: If you have leftover mashed sweet potatoes, you can use that. You’ll need about 1/2 a cup.
Try topping these Low Carb Sweet Potato Pancakes with almond butter. Yum!!
More Low Carb Breakfast Recipes:
- Low Carb Sausage Breakfast Casserole
- Bacon and Egg Cups
- Low Carb Air Fryer Bacon, Egg, and Cheese Roll-Ups
Low Carb Sweet Potato Pancakes
Low Carb Sweet Potato Pancakes are wonderfully fluffy and tender. These healthy pancakes are flavored with cinnamon. Serve with a little butter and sugar-free syrup for a fantastic way to start your day.
Ingredients
- 2 large eggs
- 3 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- butter
Instructions
-
Peel sweet potato and cut into chunks. Place in a pot and cover with water. Bring to a boil. Turn heat down and simmer for 15 to 20 minutes or until soft.
-
Mash potato with a fork and measure out 1/2 cup.
-
Whisk together mashed sweet potato and eggs.
-
Add almond flour, cinnamon, baking powder, and salt and whisk to mix.
-
Heat a nonstick pan over medium heat. Melt 1 teaspoon of butter in the pan.
-
Scoop pancake batter with a 1/3 cup measuring cup and pour batter into pan, making 4 pancakes.
-
Cook 2 to 3 minutes. Flip over and continue to cook until batter is set.
Recipe Notes
You can use 1/2 cup of leftover mashed potato for this recipe.
Disclosure: Nutritional info is provided as a guide only and can vary based on products used, measuring techniques and cooking methods.
Recipe adpated from Paleo Hacks
Leave a Reply