Sweet Potato Pancakes, gluten & lactose free and scrumptiouliousious

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 101.6
  • Total Fat: 3.4 g
  • Cholesterol: 61.7 mg
  • Sodium: 69.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.0 g

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Number of Servings: 3


    1/2 baked sweet potato
    1 Egg (I use smart balance)
    2 tbsp milled (ground) flax seed
    1/8 C. All purpose, gluten free flour
    1 or 2 packets stevia
    1 tbsp cinnamon (I use ceylon cinnamon which isn't as intense as the store brand so use to taste)
    Vanilla extract
    1/2 c. unsweetened silk almond milk (approx)
    Butter/oil spray


Throw all the ingredients together, mix well. The consistency will be thicker than a flour style pancake and you don't get the bubbly thing going like regular pancakes. I had the pan on medium high heat, sprayed with butter spray, left on first side 2 to 3 minutes and flipped and left on second side 1 to 2 minutes. Spread with smart balance light margerine (no dairy) and sugar free maple syrup. They are actually good enough and sweet enough to eat without syrup and butter. Serve with fruit of choice

Serving Size: makes about 3 average size pancakes per serving.

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