Ingredients
- 6 tablespoons tapioca starch (50g)
- 5 tablespoons coconut flour sifted (30g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3 large eggs
- 3/4 cup cooked sweet potato mashed (200g)
- 1/3 cup unsweetened vanilla almond milk
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together all the remaining ingredients until smooth and combined (you may have some small lumps from the potato).
- Add in the dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Preheat a griddle to 350°F or medium heat.
- Drop the batter using an 1/4 cup scoop and spread each pancake out on the griddle to just under 1/2 inch thick. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake, and the bottom is golden brown, about 6 1/2-7 minutes.
- Gently flip and cook another 6-7 minutes.