½cupsweet potato puree- (about 1 large sweet potato)
½tspbaking powder (gluten-free)
1tspcoconut oil- (for greasing the pan)
First, make your sweet potato puree. Bake a large sweet potato in the oven until soft. Secondly, allow the sweet potato to cool completely. Thirdly, remove the skin. Lastly, mash the inside of the sweet potato with a fork.
Add the sweet potato puree, eggs, coconut flour, cinnamon and baking powder into a mixing bowl. Whisk together all ingredients until the pancake batter has formed.
Heat a pan on medium and add coconut oil.
Use a ¼ cup scoop and pour the batter onto the pan. Cook the pancakes for about 2-3 minutes per side. Serve with your favorite toppings!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.