Fluffy and Soft Sweet Potato Pancakes
Ingredients
- 1/3 cup sweet potato purée
- 2 eggs
- 1/4 cup nut milk (add more if the batter is too thick)
- 2 tbsp coconut oil
- 1/2 cup almond flour
- 1/4 cup tapioca flour (optional: makes it firmer)
- 1/2 tsp cinnamon + pinch of salt
- 1 tsp baking soda
Toppings
- Siggis dairy vanilla and cinnamon coconut blend
- Caramelized Banana
- cacao nibs
- almond butter
- pollen
- maple syrup
Preparation
Prepare the sweet potato purée if not already done
In a bowl, mix the dry ingredients: almond flour, tapioca flour, cinnamon, salt, and baking soda
In another bowl, whisk together the wet ingredients: sweet potato purée, eggs, nut milk, and coconut oil
Combine the wet and dry mixtures to form a batter. Adjust with additional nut milk if too thick
Heat a skillet or griddle over medium heat and lightly grease with oil or butter
Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface, then flip and cook until golden brown
For the caramelized banana topping, slice bananas and cook in a pan with a little butter and sugar until caramelized
Assemble by topping the pancakes with Siggis dairy vanilla and cinnamon coconut blend, caramelized banana, cacao nibs, almond butter, pollen, and maple syrup
