Sweet Potato Stacks with Tahini Drizzle

12 30 148
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Sweet Potato Stacks with Tahini Drizzle
Health Highlights


1/3 cup Rice flour, brown
1 tbsp Coconut sugar
1 tsp Cinnamon
1 dash Turmeric, ground
1/2 tsp Sea Salt
2 tsp Baking powder, gluten-free
1 cup Sweet potato purée, canned
1/3 cup Almond milk, unsweetened
2 large egg Egg
1 tbsp Coconut oil (melted)
1/2 tsp Vanilla extract, pure
12 tbsp Tahini (1 tbsp per pancake - can use almond butter too)


Roast or steam the sweet potatoes (about 4 small or 1 large) to yield 1 cup pureed sweet potato– use a blender or food processor to puree.

In a large mixing bowl combine brown rice flour, coconut sugar, cinnamon, turmeric, sea salt, baking powder. In a small bowl whisk together eggs, pureed sweet potatoes, almond milk, vanilla, and coconut oil.

Pour this wet mixture into the large mixing bowl with dry ingredients, stir to combine and a batter form. Using a medium-hot skillet greased with coconut oil, ladle about 3 tablespoons of the batter to create a pancake. Cook for about 3 minutes, flip, continue cooking for another 3 minutes on the other side or until pancake is firm to touch in the middle. Continue with remaining batter.

Enjoy warm immediately or store leftovers in the fridge in a glass container for up to 1 week.

Serve with tahini, almond butter, and a sprinkle of cinnamon.

Nutrition Facts

Per Portion

Calories 148
Calories from fat 80
Calories from saturated fat 20.8
Total Fat 8.9 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 3.4 g
Cholesterol 32 mg
Sodium 137 mg
Potassium 225 mg
Total Carbohydrate 13.3 g
Dietary Fiber 1.4 g
Sugars 1.2 g
Protein 4.2 g

Dietary servings

Per Portion

Meat Alternative 0.6

Energy sources