Sweet Potato and Banana Pancakes

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!

• Preparation Time: 5 mins
• Cooking Time: 55 mins
• Total Time: 60 mins
• Calories: 226 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.