Vegan Flatbread Recipe With Sweet Potato

By Fit Men Cook · 30 min

Ingredients

Instructions

1. Peel a raw sweet potato, cut it into large chunks and boil in water for about 15 minutes, until soft. Let the pieces cool.
2. Blend the measured, cooled sweet potato with the coconut milk until smooth.
3. In a bowl, mix the almond flour, arrowroot flour and a pinch of sea salt. Add the sweet potato mixture and stir until smooth. The batter should be thick but loose, like pancake batter. If too thick, add coconut milk one tablespoon at a time; if too thin, add almond flour and arrowroot one tablespoon each at a time.
4. Heat a nonstick skillet over medium-high. Lightly spray with a little olive oil. Pour in about 1/4 cup batter and spread it with the base of a measuring cup. Cook about 3 minutes until firm and the edges are slightly brown but not crispy. Flip and cook 2 to 3 more minutes until golden on both sides. Flip once more to let the middle puff, then remove. Repeat with the remaining batter.
5. Cool the flatbreads on a rack until firm. To store, let them cool completely, wrap each one, and refrigerate for up to 6 to 7 days.

Summarized from Fit Men Cook's video. Watch it for the details.

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