Step 1

I suggest cooking the potato an hour or the day before you will want pancakes, so the potato is completely cooled. Either roast or microwave the sweet potato (whole). Cool completely, peel and measure 1/4 packed cup. Weigh for best results

Step 2

Add the sweet potato, coconut milk, vanilla and syrup to a food processor or blender and process until completely smooth with no potato lumps remaining.

Step 3

To a large bowl, combine the almond flour, potato starch, baking powder and salt and whisk really well until no lumps remain. Stir in the chocolate chips, if using. Pour the liquids from the blender over the dry and stir until the batter is completely smooth. The batter will be thick, this is normal and do not add more milk. It should resemble a thick muffin batter.

Step 4

Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more.

Step 5

Heat up the pancake griddle or a nonstick pan using while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some. Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast.

Step 6

The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!