Yum. As I was stocking up the pantry in preparation for Thanksgiving, I noticed that I had two very full bags of sweet potatoes staring me in the face. What to do, what to do.

I decided to combine them with yummy, nutty almond flour for a Gluten-Free Friday pancake post! Almond flour is not only tasty, it adds a heavy serving of protein to your breakfast. Mixed with another gluten-free flour like brown rice flour (to ensure proper consistency), it’s an awesome option for gluten-free baking.

Sweet Potato Pancakes with Almond Flour

serves 2

• 1/4 cup almond flour, loosely packed
• 1/4 cup brown rice flour
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/8 tsp nutmeg
• 1 small sweet potato, about 1/2 cup (roasted and mashed)
• 1/4 cup unsweetened coconut milk (almond milk can be subbed)
• 2 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• cooking spray

1. Mix almond flour, brown rice flour, cinnamon, baking powder, salt, and nutmeg together in a large bowl, stirring with a whisk to combine.
2. In a medium bowl, combine mashed sweet potato, milk, maple syrup, and vanilla extract, stirring with a whisk to combine.
3. Add wet ingredients to dry, mixing until completely combined.
4. Preheat skillet over medium heat, coat with cooking spray.
5. Drop 1/4 cup of batter per pancake onto heated skillet. Cook 3-4 minutes per side until set.

I topped my pancakes with cinnamon coconut whipped cream.  If you are curious about making your own coconut whipped cream, stay tuned. I’ll be posting a video on this soon!