pancake - sweet potato pie pancake

By tinathorn

Nutritional Facts (1/12th of recipe/per pancake): Calories: 43, Total Fat: 1g, Sodium: 155mg, Potassium: 71mg, Total Carb: 5g, Dietary Fiber: 2g, Sugars: 1g, Protein: 3g

Ingredients

• 1 small sweet potato
• 1 c. unsweetened coconut milk, the kind in the carton, not in a can
• 1 c. egg white substitute, or 4 large eggs
• 2 t. pure vanilla extract
• 1/2 c. coconut flour
• 1/2 t. salt
• 1 t. ground cinnamon
• 1 t. pumpkin pie spice
• 1 t. baking powder
• 3 T. granulated Stevia
• maple syrup, coconut butter, etc., for serving

Details

Adapted from mangiablog.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the sweet potato on the baking sheet and roast until the sweet potato can be easily pierced w/ a knife, about 1 hour.
Let the sweet potato cool completely and then scoop out the flesh, discarding the skin.
place the sweet potato flesh in a large mixing bowl and mash.
Add the coconut milk, eggs, and vanilla and mix until combined.
Stir in the coconut flour, salt, cinnamon, pumpkin pie spice, baking powder, and stevia.
Heat a large non-stick skillet over medium heat.
Grease the skillet w/ cooking spray.
Drop the batter by rounded tablespoons into the skillet.
Let the pancakes cook for about 2-3 minutes on one side, then flip and let cook an additional 2-3 minutes on the other side.
Transfer the pancakes to a plate to cool while you finish the rest.
Serve the pancakes warm, drizzled w/ maple syrup and/or melted coconut butter :)