Fluffy Sweet Potato Pancakes
Ingredients
- 1/3 cup sweet potato, mashed
- 1 ripe banana, mashed
- 1/2 cup gluten-free flour
- 2 tbsp olive oil
- 2 eggs (sub in flax eggs if vegan)
- 1 tsp baking soda
- 2 tsp cinnamon
Toppings
- yogurt (e.g., Siggi's dairy)
- almond butter (e.g., Georgia Grinders)
Preparation
Mash the sweet potato and banana in a bowl.
In a separate bowl, whisk together the gluten-free flour, baking soda, and cinnamon.
Combine the mashed sweet potato and banana mixture with the eggs and olive oil.
Mix the wet ingredients with the dry ingredients until just combined, avoiding overmixing.
Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancake and cook until golden brown on the other side, about 1-2 minutes more.
Serve the pancakes topped with yogurt and almond butter.
