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.
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.
You can use 1/2 cup of leftover mashed potato for this recipe.