Ingredients
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3/4 cup canned sweet potato puree
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2 large eggs
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3/4 cup lowfat milk
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3 tbsp butter, melted and divided
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1 tbsp apple cider vinegar
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1/2 tsp vanilla extract
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1 1/2 cup gluten-free all-purpose flour or almond flour
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2 tsp pumpkin pie spice
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1 tsp baking powder
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1/8 tsp salt
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1/2 cup pecans, coarsely chopped
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Maple syrup, for serving
Steps
1
Preheat oven to 250°F. In a large bowl, whisk together the sweet potato purée, eggs, milk, 1 tbsp melted butter, vinegar, and vanilla until smooth.
2
In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, and salt. Stir the dry mixture into the sweet potato mixture until just combined.
3
Heat a 12-inch nonstick skillet on medium. Brush with some of remaining melted butter. Once butter begins to foam, add batter ¼ cup at a time, to form pancakes. Cook 1–2 min. per side, until golden brown. Keep pancakes warm in oven while cooking remaining batter, if desired.
4
Serve pancakes topped with the pecans and maple syrup.
Tips
If you can’t find canned sweet potato purée, peel and chop a large sweet potato. Boil until tender, then drain. Pulse in a food processor until smooth.
