Kenyan Sweet Potato and Coconut Pancakes

Name: Kenyan Sweet Potato and Coconut Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Sweet potato, cooked and mashed; 1 cup Coconut milk; 1 cup Cassava flour; 2 Eggs; 2 tsp Baking powder; 1 tsp Vanilla extract; 1/2 tsp Cinnamon; 2 tbsp Coconut oil

Fluffy and flavorful gluten-free pancakes made with sweet potato and coconut milk, a Kenyan-inspired breakfast treat.

35m4 servings

Contains eggWHEAT-free

280 cal|6g protein|35g carbs|12g fat|4g fiber

Ingredients

1 cup Sweet potato, cooked and mashed
1 cup Coconut milk
1 cup Cassava flour
2 Eggs
2 tsp Baking powder
1 tsp Vanilla extract
1/2 tsp Cinnamon
2 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, combine the 1 cup of cooked and mashed sweet potato, 1 cup of coconut milk, 2 eggs, 1 cup of cassava flour, 2 tsp of baking powder, 1 tsp of vanilla extract, and 1/2 tsp of cinnamon.
2Whisk all the ingredients together until the batter is smooth and there are no lumps.
3Heat a lightly oiled griddle or frying pan over medium heat, about 175°C.
4Pour 1/4 cup of batter onto the hot griddle for each pancake.
5Cook for 2-3 minutes on the first side, until bubbles start to form on the surface and the edges look set.
6Carefully flip the pancakes and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
7Serve the Kenyan Sweet Potato and Coconut Pancakes warm.

Substitutions

Wheat flour → Cassava flour

Cassava flour provides a similar binding structure to wheat flour in pancakes.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.