Sweet Potato and Banana Pancakes recipe

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Ingredients

1 large sweet potato
1 ½ cups bananas
6 eggs
¼ teaspoon vanilla extract
⅓ cup coconut flour
⅓ cup almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon

Nutrition Info

226.2 calories
carbohydrate: 34.8 g
cholesterol: 223.2 mg
fat: 6.2 g
fiber: 4.7 g
protein: 9.7 g
saturatedFat: 2 g
servingSize: -
sodium: 232.2 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place sweet potato in a baking dish.

  2. Bake in the preheated oven until flesh is easily punctured with a fork, 45 minutes to 1 hour. Allow sweet potato to cool until easily handled, peel.

  3. Mash sweet potato and bananas together in a bowl using a fork or electric mixer until smooth, add eggs and vanilla extract and mix well.

  4. Whisk coconut flour, almond flour, baking powder, and cinnamon together in a separate bowl, stir into sweet potato mixture until batter is well combined and thick.

  5. Heat a lightly oiled griddle over medium heat. Drop about 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and flatten pancake with spatula and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Recipe Yield

10 pancakes

Recipe Note

Delicious, moist, protein-rich, and filling pancakes. Gluten-free and paleo-friendly. Enjoy with your favorite toppings. I like peanut butter with berries on mine!

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