Need a quick “go-to” meal when you’re short on time and energy? Consider whipping up some homemade pancakes! This sweet potato-based recipe is sure to hit the spot!

Lisa Cantkier

A lifelong celiac, Lisa Cantkier is an educator, coach and writer specializing in nutrition and health. She is the coauthor of the celiac- and diabetes-friendly cookbook, The Paleo Diabetes Diet Solution. Follow her on social media at @LisaCantkier and contact her by email at [email protected]healthfulcommunications.com.

Ingredients

3/4 cup sweet potato puree
2 large eggs
1 tablespoon butter or olive oil
3/4 cup milk of your choice
1 tablespoon apple cider vinegar
1 teaspoon baking powder
1 1/2 cups oat flour (or gluten-free flour of your choice)
1 tablespoon cinnamon
Pinch of salt

Directions

1. Mix the sweet potato puree, eggs, oil, milk, and apple cider vinegar together.

2. In a separate bowl, mix the baking powder, flour, salt, and cinnamon together.

3. Combine the ingredients and mix well. Pour small amounts of batter into an oiled skillet to create a pancake and fry until batter is bubbling. Then flip the pancakes. Continue with this method until all batter is cooked and golden brown.

Courtesy of Lisa Cantkier.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.