Maple cinnamon sweet potato pancakes are both a delicious and nutritious breakfast. They are made with almond flour so they are perfect for gluten-free eater. Instead of sugar, these pancakes are sweetened with real maple syrup. I prefer to use Grade B syrup since it has a deeper flavor compared to the other grades. You can usually find Grade B maple syrup at gourmet food stores or grocery stores with a wide selection of maple syrup.
Maple-Cinnamon Sweet Potato Pancakes
Courtesy of The Almond Board of California
1 sweet potato
1/3 cup almond flour
2 large eggs
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons maple syrup
Step 1: Cook the sweet potato: first peel the skin and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave for about 10 minutes until soft.
Step 2: Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out 1/2 cup sweet potato and reserve any remaining for another purpose.
Step 3: Preheat a skillet or pan on the stovetop on medium-high heat. Coat with non-stick cooking spray. Combine 1/2 cup mashed sweet potato and all other ingredients in a large mixing bowl or food processor until blended well. Use a 1/4 measuring cup to portion batter onto skillet.
Step 3: Use the back of a spoon to shape. Watch for bubbles on the pancake’s surface before flipping. Flip and cook for another 2 minutes. Serve immediately with your favorite toppings, such as sliced almonds.