Sweet Potato Pancakes With Greek Yogurt
ALMOND FLOUR NUTRITION: Almond flour can replace wheat flour in almost every recipe and it’s a great alternative for people watching their gluten intake. The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol.Almond flour is also rich in monounsaturated fat and magnesium, which can help you better control your blood sugar levels.
Ingredients
- 1 ½ cups almond flour
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup Greek yogurt
- 3/4 cup coconut or almond milk
- 2 medium sweet potatoes roasted, peeled and mashed or pureed until smooth (about 1 1/4 cups puree)
- 2 large eggs
- Extra virgin Greek olive oil for cooking
- Greek honey for drizzling
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the Greek yogurt, almond or coconut milk and sweet potato puree, then add eggs.
- Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
- Heat 1 tablespoon of olive oil in a large nonstick skillet or griddle over medium heat. Ladle half a cup of pancake batter into the skillet. You can cook two or three pancakes at a time. Cook until the pancake is golden underneath, about 3 minutes, then flip and cook on the other side until golden, another 3 minutes.
- Repeat with remaining batter.
- Serve the pancakes with additional Greek yogurt of desired and with a drizzling of Greek honey.
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