Gluten Free Sweet Potato Cinnamon Pancakes (in a blender!)
- 1 small sweet potato peeled & diced into ¾” cubes
- ½ cup unsweetened milk of choice
- ½ cup plain full-fat greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons avocado oil
- 1 large egg room temperature
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch salt
- Add sweet potato cubes to a small saucepan and cover with cold water. Bring to a boil. Once boiling, boil for 4-6 minutes, or until fork-tender. Drain and cool 5 minutes.
- Measure out ¾ cup cooked sweet potato cubes and add to a blender, along with all remaining ingredients in the order listed (this is crucial, because we don’t want the egg to touch the warm sweet potato directly. Puree until smooth. TIP: Freeze the rest of the sweet potato to throw into a smoothie with banana, almond milk, vanilla protein powder and cinnamon.
- Heat a nonstick skillet to medium heat and wait 1 minute. Add approximately 3 tablespoons of batter per pancake to the skillet, leaving an inch between each. Cook until the top has small bubbles and the sides are rounded and puffy, then flip. Cook another minute or two, then add to a cooling rack.
- Repeat with remaining batter, but be sure to turn the heat down in increments as you go, so your pancakes don’t burn or cook too quickly. Patience is key with pancakes!
- Enjoy with any toppings of choice. Leftovers will keep in the fridge up to 5 days. Reheat in the microwave or the oven at 300 until warmed through.