This is a fun new pancake recipe that combines cooked sweet potato with the comforting flavor of cinnamon and nutmeg. It tastes like Christmas, although I would (and do) eat these any time of year!
I love how these pancakes are very thin. It means that you can serve yourself up a tall stack of them, slicing through layers and layers of spiced pancakes. The Blueberry Sauce is a wonderful topping, though just a touch of pure maple syrup with a sprinkle of toasted pecans would also be delightful.
1 cup blanched almond flour
1 cup arrowroot starch
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup sweet potato, baked and mashed
1 can (13.66 oz) coconut milk, canned and full-fat
3 eggs, slightly beaten
2 tablespoons melted coconut oil
*optional* Blueberry Sauce
Preheat your pancake griddle or large skillet over medium-high heat.
In a medium bowl, combine the almond flour, arrowroot starch, cinnamon, nutmeg and sea salt.
In another medium bowl combine the mashed sweet potato, coconut milk, eggs and coconut oil. Mix until fully combined. Add the dry ingredients to the wet ones and mix until fully incorporated. Let the batter sit for 10–15 minutes, if you can muster the patience, to help your pancakes bind together.
Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to medium. Use a ¼ cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Serve with Blueberry Sauce. Enjoy!