What’s for breakfast? Start your day off with a stack of these gluten free, dairy free, and low carb sweet potato pancakes as part of a healthy, sugar free morning.
I’m getting impatient. Spring is tantalizingly close, and I’m SO looking forward to spending my first Spring in Arkansas photographing the beautiful greenery and fresh flowers, exploring the amazing fruit farms around the Little Rock area, and of course, bringing bushels of fruit home to use in my Spring themed recipes. Anyone else longing for the days where we can put away the puffy coats, scarves, and gloves?
For now, though, I can settle on finding beautiful flowers at our neighborhood market. I picked the homeliest bunch, and still, they’re beautiful enough to get me excited about the impending season. Even though these are just simple ‘sprays’, there’s something about small white flowers that makes me think of long walks outside and longer days of sunshine. Fresh flowers calls for a fresh recipe…and I’m pretty excited about this one.
I warned you that I’d be creating more amazing refined sugar free breakfasts; well, this one is definitely a winner. Low carb, dairy free, GLUTEN FREE (!!), and of course, sugar free. Yep, they’re still pancakes: everyone’s weekend morning staple. So let’s cut to the chase. These pancakes definitely taste like sweet potato, so if you LOVE the taste of sweet potatoes, this is definitely one for you. The baking powder and almond flour work together to make a fluffy texture, although you’ll find that the consistency is a little denser than regular pancakes (obviously). But, considering what you’re getting: a gluten free, healthy, low carb pancake, it’s definitely worth the change.
The fresh strawberries make up for the lack of refined sugar: I cut up fresh strawberries, and pour a thin stream of honey all over the stack before digging in! Perfectly breakfast-y.
If you’ve tried the recipe and love it, tag us on Instagram and use our hashtag: #randmcooks and handle: @randmcooks!
- 2 medium sweet potatoes, sliced in half (lengthwise)
- 1 teaspoon corn oil + more for cooking
- 4 eggs, whisked
- 1/4 cup unsweetened almond milk (or sweetened if you like your pancakes sweeter)
- 6 heaping tablespoons almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon allspice
- honey/maple syrup to serve
- Preheat your oven to 400 degrees. Use a fork to pierce each of the sweet potato halves (5 or 6 times). Rub the halves of the sweet potato with the 1 teaspoon of corn oil and place them flesh side down onto a baking sheet. Bake for 40 minutes.
- Remove from the oven and let cool for 5-6 minutes before handling. Use a spoon to scoop the flesh of the sweet potato out into a bowl. Use a potato masher to mash the sweet potato until it becomes a puree like consistency.
- Add in whisked eggs and mix together until smooth. Pour in almond milk and mix again.
- Sift in almond flour, baking powder, and allspice and mix one last time just until combined.
- On a griddle or a pan, heat a teaspoon or so of oil and use a paper towel to ensure the entire pan is coated in the oil. Use a heaping quarter cup of the batter and pour onto the pan and use a rubber spatula to shape into a perfect circle. Cook over low heat. Use a spatula to flip after 2-3 minutes. Cook another 2-3 minutes.
- Serve with maple syrup or honey.