Healthy Sweet Potato Pancakes are the perfect healthy fall breakfast made with nutritious ingredients like whole-grain oat flour, sweet potatoes, and cinnamon.
In a separate bowl (I used the measuring cup), mix almond milk with apple cider vinegar and set aside. Add the eggs, maple syrup, coconut oil, and then the milk/vinegar mixture to the food processor. Add sweet potato and process to combine until smooth.
2 large eggs, 1 tablespoon maple syrup , 1 tablespoon coconut oil , ½ cup unsweetened vanilla almond milk, 2 teaspoon apple cider vinegar, ¾ cup sweet potato
On a preheated to medium-low well-oiled skillet, form each pancake with two tablespoons batter. (Use ¼ cup batter for bigger pancakes.)*
After about one minute, once the side up bubbles, flip pancakes over (they will double in height.) Cook, on the other side, 30 seconds to a minute.
Serve with coconut whip cream (or regular whip cream) and pecans for a pancake treat!
¼ cup coconut whip cream, 1-2 tablespoon crushed pecans
Video
Notes
*Note if you have a skillet (versus a pancake griddle) and have to work in batches, the oat flour will absorb liquid while it sits idle waiting for the first batch to cook. Just give it a quick mix in the food processor (10 seconds or less) to get it smooth again.*Nutrition facts do not include the toppings.