Sweet Potato Chocolate Chip Pancakes (Grain and Gluten Free)
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 225.5
- Total Fat: 10.8 g
- Cholesterol: 92.5 mg
- Sodium: 99.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 10.2 g
- Protein: 8.4 g
IntroductionThese are insanely good. Kids will love them even though there's a vegetable inside. There's also, sadly, a lot of sugar from the chocolate, so don't eat them every day. These are insanely good. Kids will love them even though there's a vegetable inside. There's also, sadly, a lot of sugar from the chocolate, so don't eat them every day.
1 small-ish (5" long, 2" diameter) sweet potato, peeled and cooked
1 cup unsweetened almond milk*
2 tsp. splenda
1 tsp. brown sugar
1/2 tsp. vanilla
2 tsp. baking soda
1/2 cup coconut flour
1/2 tsp. salt
1/2 cup bittersweet (60%+ cacao) chocolate chips
*If you don't have almond milk, cow's milk is fine. It will add 1.5 grams of protein and 4 grams of sugar to the calorie counts.
If you have a dinner with sweet potatoes planned, bake an extra and hold on to it for this weekend breakfast treat. If you're doing this with a raw potato, just peel and dice it, put it in a microwave safe bowl, cover it with plastic wrap, and microwave for 4-5 minutes.
In a small bowl, combine the coconut flour, salt, and baking soda. Place this on top of the wet mixture, and blend again. Unlike regular pancakes, you want to blend this very thoroughly to ensure that there are no lumps. The batter will get thick and fluffy.
Fold in the chocolate chips.
Portion the batter in 1/4 cup portions onto a greased griddle on medium heat.
Serve with butter and maple syrup or sliced bananas. Yum!
Serving Size: Makes 8 pancakes, 2 pancakes per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.