Sweet potato pancakes with vanilla-coconut cream — the dreamiest stack ever
Everyone loves pancakes, but have you ever thought of sneaking in veggies to make them a bit healthier? These scrumptious pancakes have a secret ingredient — sweet potatoes.
When you think of sweet potatoes, you probably don't think breakfast. But mashed sweet potatoes, when flavored with vanilla and spices and sweetened with pure maple syrup, work surprisingly well in pancake batter.
Using sweet potatoes will keep your breakfast healthy and adds good carbs into your diet to help keep you energized throughout the day. And rather than pouring sugary syrup all over the stack, I made a simple, dairy-free vanilla-coconut cream to serve with these hotcakes. It feels decadent without being too bad.
Gluten-free sweet potato pancakes recipe
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
- 1/2 cup mashed sweet potatoes
- 2 whole eggs
- 1/2 tablespoon pure vanilla extract
- 2 tablespoons pure maple syrup (more if sweeter flavor is desired)
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vanilla almond milk
- In a bowl, combine the sweet potatoes, eggs, vanilla and maple syrup, and mix until smooth.
- To a separate bowl, add the almond and oat flours, spices, salt, baking powder and baking soda.
- Fold the wet ingredients into the dry ingredients. If the batter is too thick, then add 1 to 2 tablespoons of almond milk to help thin it out.
- Heat a large skillet over medium-low heat, and spray with nonstick cooking spray.
- Spoon the batter onto the hot skillet, and cook the pancakes for 4 to 5 minutes per side.
- Serve the pancakes warm with the homemade vanilla-coconut cream (see recipe below).
Vanilla-coconut cream recipe
Yields 1-1/2 cups
Total time: 5 minutes
- 1 (14 ounce) can full-fat coconut milk
- 2 tablespoons raw agave
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- Before preparing the recipe, place the can of coconut milk unopened in the refrigerator overnight.
- When ready to make the cream, open the can of coconut milk, scoop out the thick, white layer of coconut from the top of the can, and add it to a bowl. (Reserve the coconut water for another use.)
- Add the agave, vanilla and sea salt. Using a hand mixer, blend for 2 to 3 minutes or until the cream is of desired consistency.
- Serve chilled, and store any leftover cream in an airtight container in the refrigerator.