Healthy Sweet Potato Pancakes (gluten-free, dairy-free and refined sugar-free)
These healthy sweet potato pancakes are made from 5 simple ingredients. They are flourless, gluten-free, dairy-free and refined sugar free. Perfect for households with dietary restrictions or allergies. Light, fluffy and delicious, these pancakes will fill you up without slowing you down!
Servings: 8 mini pancakes
Calories: 19kcal
Equipment
- 1 nonstick griddle pan
- 1 food processor or blender
- 1 spatula
Ingredients
- 1 large egg
- 1 egg white
- ½ cup cooked sweet potato mashed, not hot
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
Instructions
How to Make Healthy Sweet Potato Pancakes
Mix the Batter
- Measure out all the ingredients and add them to a food processor or blender. Buzz until smooth and creamy.
Cook the Pancakes
- Heat a nonstick skillet over medium high heat. Lightly spray it with avocado oil cooking spray. Once the avocado oil is hot, add a healthy spoonful of batter to the pan. I was able to make 8 mini pancakes. Cook for 2-3 per side or until they are golden brown and cooked through.
- Cooking time will vary based on the size of your pancakes. Small pancakes work best with this batter. They are easier to flip and cook through faster.
Notes
How to Store
Extra pancakes can be stored in an airtight container in the refrigerator for three to four days. Make sure the pancakes are completely cool before storing. To reheat simply place the pancakes in the microwave and cove them with a damp paper towel. Microwave until warmed through. Option to freeze as well. Simply add the cooled pancakes to a sealable bag. Place a piece of parchment paper between each pancake to prevent them from freezing together. Thaw overnight in the refrigerator before reheating.
Extra pancakes can be stored in an airtight container in the refrigerator for three to four days. Make sure the pancakes are completely cool before storing. To reheat simply place the pancakes in the microwave and cove them with a damp paper towel. Microwave until warmed through. Option to freeze as well. Simply add the cooled pancakes to a sealable bag. Place a piece of parchment paper between each pancake to prevent them from freezing together. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1pancake - makes 8 mini pancakes | Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 20mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 1.213IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.2mg