Sweet Potato Coconut Pancakes {GF, Paleo, Low Cal}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 large eggs
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2 tbsp coconut flour
- 1/4 tsp cinnamon
- 2 tbsp unsweetened almond milk
- for the pancakes:
- 1 1/4 cup sweet potato puree*
- for the nut butter yogurt:
- 1/2 cup greek yogurt (i use fage)
- 1 tbsp nut butter
- Carbohydrate 2.65062625 g
- Cholesterol 141 mg
- Fat 9.44827708333333 g
- Fiber 1.62162909221649 g
- Protein 4.85658916666667 g
- Saturated Fat 6.46498058333334 g
- Serving Size 1 1 Serving (43g)
- Sodium 50.2006666666667 mg
- Sugar 1.02899715778351 g
- Trans Fat 0.928031416666664 g
- Calories 111 calories
Preheat a grill pan to medium heat and spray with cooking spray.Add all ingredients to a blender or food processor and process on high until the ingredients are broken down and smooth.Scoop ¼ cup of the batter onto the grill pan. Using a spatula or spoon, press the batter into the pan to make a round pancake.Cook 15 minutes until the batter appears a bit brown around the edges then very carefully flip with a wire spatula. The batter will be loose so be careful when flipping. Do not use a plastic spatula as it will stick. Note, the pancakes will not bubble to indicate they are ready to flip so watch them carefully.Cook another 15 minutes on the other side until cooked through.Carefully transfer the pancakes to tin foil or plastic wrap to cool. Do not place on a wire rack as they will stick.Serve immediately or store in the refrigerator/freezer for meal prep.
