Maple-Cinnamon Sweet Potato Pancakes
Created by Tina Haupert, for Almond Board of California
1 sweet potato
1/3 cup almond flour
2 large eggs
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons maple syrup
Cook the sweet potato:
first peel the skin and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave for about 10 minutes until soft.
Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out 1/2 cup sweet potato and reserve any remaining for another purpose.
Preheat a skillet or pan on the stovetop on medium-high heat. Coat with non-stick cooking spray. Combine 1/2 cup mashed sweet potato and all other ingredients in a large mixing bowl or food processer until blended well.
Use a 1/4 measuring cup to portion batter onto skillet. Use the back of a spoon to shape. Watch for bubbles on the pancake's surface before flipping. Flip and cook for another 2 minutes.
Serve immediately with your favorite toppings, such as sliced almonds.
Calories: 219; Fiber: 3g; Fat: 7g; Cholesterol: 186mg; Sat Fat: 1.6g; Mono Fat: 1.8g; Poly Fat: 1g; Protein: 8g; Carb: 30g; Sodium: 218mg; Calcium: 151mg; Magnesium: 26mg; Potassium: 309mg; Vitamin E: 1mg*
* total alpha-tocopherol equivalents