Sweet Potato Pancakes with Almond Butter Drizzle
Fluffy and nutritious sweet potato pancakes topped with a rich almond butter drizzle. These pancakes are naturally sweet and packed with fiber and vitamins, perfect for a nourishing breakfast!
Equipment
- Blender
- Non-stick Pan
Ingredients
- 150 g mashed sweet potato boiled or roasted
- 60 g oats rolled oats, ground into oat flour
- 2 eggs
- 100 ml almond milk
- 15 g almond butter for drizzling
- 5 g baking powder
- 1 tsp vanilla extract
- 10 g maple syrup optional, for sweetness
Instructions
- In a blender, combine the mashed sweet potato, ground oats, eggs, almond milk, baking powder, vanilla extract, and maple syrup (if using).
- Blend until smooth and well-mixed.
- Heat a non-stick pan over medium heat. Pour batter onto the pan to form pancakes and cook for 2-3 minutes on each side, or until golden brown.
- Drizzle with almond butter and serve warm. Add extra toppings like fresh fruit or more maple syrup, if desired.
Notes
You can make these pancakes gluten-free by using certified gluten-free oats. Swap almond milk for any other milk of your choice.