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Sweet Potato Pancake

Use this pancake as a sandwich or gyro wrap or top with sautéed vegetables.
sweet-potato-flat-bread

Submitted By:

Dietary Interests: Gluten-Free , High Protein , Vegetarian

Yield:

6 pancakes

Total Time:

14 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

6 pancakes

Total Time:

14 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 5 large eggs
  • 1 Tablespoon (275 g) sweet potato, baked, peeled
  • 2 ounce water
  • 1 teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • 1½ cup almond flour
  • coconut oil, for cooking

Directions

  1. Place eggs, sweet potato, water, salt, optional and pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Start the machine and slowly increase to its highest speed.
  4. While blender is running remove lid plug and slowly add flour through opening.
  5. Blend for 45 seconds using tamper if needed.
  6. Pour mixture into stainless bowl.
  7. Heat a non-stick skillet over medium heat with 1/2 teaspoon of coconut oil.
  8. Using a two ounce ladle pour 2 portions of batter into heated skillet. Using a spatula spread the mixture into about a 6 inch round pancake.
  9. Allow to cook on this side about 2 minutes then flip.
  10. Cook another 2 minutes and then place on sheet tray to cool.

Chef's Notes

This pancake is great to use as a sandwich wrap, gyro wrap or just to top with sautéed vegetables.

Ingredients

  • 5 large eggs
  • 1 (275 g) sweet potato, baked, peeled
  • 2 ounces water
  • 1 Tablespoon salt, optional
  • ½ teaspoon ground black pepper
  • 1½ cup almond flour
  • coconut oil, for cooking

Directions

  1. Place eggs, sweet potato, water, salt, optional and pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Start the machine and slowly increase to its highest speed.
  4. While blender is running remove lid plug and slowly add flour through opening.
  5. Blend for 45 seconds using tamper if needed.
  6. Pour mixture into stainless bowl.
  7. Heat a non-stick skillet over medium heat with 1/2 teaspoon of coconut oil.
  8. Using a two ounce ladle pour 2 portions of batter into heated skillet. Using a spatula spread the mixture into about a 6 inch round pancake.
  9. Allow to cook on this side about 2 minutes then flip.
  10. Cook another 2 minutes and then place on sheet tray to cool.

Chef's Notes

This pancake is great to use as a sandwich wrap, gyro wrap or just to top with sautéed vegetables.