Sweet Potato Muffin Pancakes
Author: Bryanna @ wholesomelyfit.com
Recipe type: Breakfast
Serves: 12-16 muffins
- ¾ c almond milk
- 2 flax eggs (2 Tbs ground flaxseed + 6 Tbs water)
- 1½ c sweet potato, pureed
- 1 c oat flour
- ½ c almond flour
- ¼ c ground flaxseed (or omit and do ¾ c almond flour)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 350 degrees and line muffin tin or grease.
- In large mixing bowl add wet ingredients and mix until well combined with hand mixer (or by hand).
- Then mix in all the dry ingredients, until thoroughly combined.
- Pour mixture into prepared muffin baking sheet, filling each cup about ⅔'s full.
- Bake for about 25 minutes, until lightly browned on top (will be moist inside and more gooey).
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/04/21/sweet-potato-muffin-pancakes/
3.5.3226