Amber Griddle - Sweet Potato Pancake

Light, fluffy, and naturally nourishing, this gluten-free and dairy-free pancake is built from simple whole-food ingredients and the subtle sweetness of roasted sweet potato. It’s satisfying without being heavy, balanced without being overly sweet, and versatile enough to serve at any meal - from a clean breakfast to a performance-focused snack or a savory, protein-forward plate. A minimalist, anytime staple that fits seamlessly into an ACKitchen lifestyle.

Prep Time 10

Cook Time 15

Servings servings

Calories 350kcal

Author Chef Allen Campbell

Ingredients

2 cups baked, soft sweet potato skin removed
2 each eggs
½ cup almond flour
2 tbsp ground flaxseed
1 tbsp Ceylon cinnamon, ground
½ tsp baking powder
2 tbsp coconut oil

Instructions

Blend all ingredients except for coconut oil in a high-powered blender.
Let the batter sit for 10 minutes before making pancakes.
Warm a skillet over medium heat and melt coconut oil.
Ladle 1/4-cup size pancakes into the hot pan.
Flip after 90-120 seconds.
Top with your favorite berries, maple syrup or fruit.

Nutrition