These Chipotle Sweet Potato Pancakes are hearty, healthy, and have the perfect amount of spice! The recipe is great for savory brunches, gluten free meal prep, and even entertaining! Top everything off with whipped cream cheese, avocados and sprouts or change it up with a pickled onions, tomatoes, and other produce you may have on hand.
Recipe excerpted with permission from Quicker than Quick by Pamela Salzman, Hachette Books
- 1 8 ounce sweet potato, cut into 2 inch pieces
- 3 large eggs, beaten
- 3/ 4 cup blanched almond flour
- 1 teaspoon pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 1/ 2 teaspoons garlic powder or granulated garlic
- 1 1/ 2 teaspoons paprika
- 1 teaspoon chipotle powder (for less heat, sub 1/2 teaspoon of smoked paprika)
- 1 teaspoon sea salt
- 1/ 2 cup green onion, finely chopped
- 2 tablespoon unrefined avocado oil, olive oil, or ghee,, divided
- herbed cream cheese, for serving
- avocado slices, for serving
- sprouts, (optional, for garnish)
Put sweet potato chunks it in the food processor fitted with a steel blade and pulse until it has the consistency finer than rice. You should have 2 cups of “rice.” Transfer the sweet potato rice to a large bowl.
Add the eggs, almond flour, maple syrup and apple cider vinegar, spices, salt and green onion to the sweet potato mixture and combine well.
Heat 1 Tablespoon of avocado oil in a large pan over medium heat. Scoop ¼ cup of the mixture onto the hot pan and press down lightly to flatten. Cook until golden brown, about 2-3 minutes on each side. Repeat until you've used up the entire mixture, adding additional oil as needed.
Serve with herb cream cheese or mashed avocado on top.