Once you go Sweet Potato pancakes, you can’t go back. The best pancakes you will ever put in your mouth, this takes a little more time but so worth the taste!
Sweet Potato Pancakes
1/4 cup sweet potato, cooked and mashed
1 cup canned lite coconut milk
1 Tbsp vanilla extract
2 Tbsp pure maple syrup
1 1/4 cups almond flour
Between 1/2 – 2/3 cup Tbsp potato starch (do not sub)
1 heaping Tbsp baking powder
1/2 tsp fine sea salt
Directions:
– Prepare your potato the day before for best results. Peel and dice one large sweet potato and boil about 25 minutes. Strain and let cool in a large bowl, mash well then blend with a hand mixer. (It is important to let the potato cool because blending a hot potato will make it clumpy.)
– When measuring the sweet potato, make sure to press mixture evenly and level off.
– Add the sweet potato, coconut milk (shake well), vanilla and syrup to a food processor and process until completely smooth with no lumps remaining. Scrape the sides.
– In a bowl, combine the almond flour, potato starch, baking powder and salt and whisk really well.
– Pour the liquids from the processor over the dry mixture and whisk gently to combine. Let the batter sit for 20 minutes.
– To cook, heat your choice of oil over medium (do not get too hot and allow to smoke). Pan should heat up in less than 10 minutes.
– Scoop out batter using a 1/4 cup measuring scoop and shape pancakes. Cook about 3-4 minutes on first side then flip and cook 2 more minutes. For me the first couple of pancakes always turn out so-so, and then the chemistry of the pan, the oil, and the batter seem to start jiving.
– Garnish if you like and serve.