These 2-Ingredient Sweet Potato Pancakes by registered dietitian, Amanda Sauceda, are flour-free, full of gut-friendly fiber and include a serving of orange vegetables. Perfect for cool fall mornings!
The flax egg holds everything together and the result is a pancake that’s crispy on the outside and soft and tender on the inside. We hope you enjoy them!
Amanda also wrote a guest blog post for us with tips for going dairy free. See her tips here!
Sweet Potato Pancake
- 1 small sweet potato
- 1 Tbsp Manitoba Milling Smooth Whole Milled Flaxseed
- 3 Tbsp water
- Make a flax egg by combining the flaxseed and water. Set aside to gel.
- Poke a few holes in the sweet potato. Place in microwave and cook for about 5 minutes, or until soft when poked with a fork.
- Slice the sweet potato in half, scoop the potato out of the skin (or peel off the skin) and place in a bowl.
- Add the flaxseed and mix to combine. It should be mashed potato consistency, not too wet and not too dry.
- Heat a skillet over medium heat, lightly grease with coconut, olive, or avocado oil.
- Add heaping tablespoons of the batter the skillet, heat through on both sides.
- Top pancakes with nuts, syrup, berries and enjoy!
About the author:
Amanda Sauceda is a Registered Dietitian Nutritionist and focuses on gut health. Amanda became a dietitian simply because she loves to eat and knew she would never get tired of talking about food.
Amanda focuses on helping people with digestive problems find foods they love that don’t make them run to the bathroom or feel bloated all day.
She currently has a private practice in Long Beach, CA where she is able to work 1:1 with clients in her signature 90 Day Gut Reset Program.