Delicious and nutritious pancakes made with sweet potatoes and bananas, perfect for a hearty breakfast.
Ingredients
1 large sweet potato
2 medium ripe bananas
2 large eggs
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
as needed tablespoon oil
Method
Preheat your oven to 350°F (175°C) and ready a baking dish for the sweet potato.
Roast the sweet potato in the oven until it's tender enough to be easily pierced with a fork, which should take around 45 minutes to 1 hour. Once done, allow it to cool until it's manageable, then peel off its skin.
In a mixing bowl, mash the cooled sweet potato along with ripe bananas using a fork or an electric mixer until smooth. Then, add in the eggs and vanilla extract, ensuring everything is well blended.
In another bowl, combine coconut flour, almond flour, baking powder, and cinnamon. Gradually fold this dry mixture into the sweet potato and banana blend, stirring until you form a thick, cohesive batter.
Heat a lightly greased griddle over medium heat. Pour about 1/4 cup of the batter onto the hot surface and cook until bubbles appear on top and the edges look set, about 4 to 5 minutes. Gently flip the pancake and press down with a spatula, cooking until golden brown on the other side, for an additional 3 to 5 minutes. Continue this with the remaining batter.
