Gluten Free Sweet Potato Pancake Recipe

personal chef fort lauderdale

These Sweet Potato Pancakes are high-protein and gluten-free. Sweet potatoes are so good for you! Peanut flour works well with this recipe, but you can use any flour you’d like. Egg beaters or eggs, your choice, are whisked in. If the batter is too thick, you can add a touch of milk, dairy or not, to get the right consistency.
1/2 cup cooked and mashed sweet potato
1/3 cup egg beaters or 2 eggs
1/4 cup peanut flour (you can use any kind of flour you want)
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1 teaspoon honey or coconut palm sugar
1/8 teaspoon ground cinnamon
1/16 teaspoon salt
optional milk (any type), to thin batter if necessary
Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so I spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not burned.

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