Sweet Potato Pancakes with Maple Syrup

When you hear the word _pancake_, an image of fluffy, medium-brown discs made from wheat flour probably comes to mind. But the pancake world is far more vast and varied than that. Sweet potato pancakes are a wonderful example of this, possessing a sweet, earthy flavor and a dense, yet tender crumb. They're also a great way to use up leftover roasted or mashed sweet potatoes.

Sweet potatoes have been a staple food in many cultures for centuries, and for good reason. They're packed with vitamins, minerals, and antioxidants, and they have a naturally sweet flavor that makes them a great choice for desserts. In this recipe, we use grated sweet potatoes to create a pancake that is both flavorful and nutritious.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 2 cups grated sweet potatoes
• 2 eggs
• 1/4 cup coconut flour
• 1/4 cup almond milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for cooking
• Maple syrup for serving

Instructions

1. In a large bowl, mix together grated sweet potatoes, eggs, coconut flour, almond milk, cinnamon, nutmeg, baking powder, and salt.
2. Heat coconut oil in a skillet over medium heat.
3. Scoop the sweet potato mixture into the skillet to form pancakes.
4. Cook for 3-4 minutes per side until golden brown and cooked through.
5. Serve hot with a drizzle of maple syrup.

Why It Works

• The combination of sweet potatoes, eggs, and almond milk creates a batter that is both moist and flavorful.
• The cinnamon and nutmeg add a warm, spicy flavor to the pancakes.
• The baking powder helps the pancakes to rise and become fluffy.
• Cooking the pancakes in coconut oil gives them a slightly crispy exterior.