Paleo Sweet Potato Pancakes
Fall, is that you?
I’ve been waiting forever for you to arrive. It’s about time. Summer’s unmerciful heat was killing me!
Now that you’re here, I’m ready to eat your food. You know, your everything-pumpkin-and-sweet-potato-food.
Enter: Paleo Sweet Potato Pancakes.
90% of the time I stick to a paleoish diet, mainly focused on replacing dairy and grains with their amazing substitutes. Personally, I’ve found that I thrive on this diet. That is why I do what I can, when I can, to eat as well as I can.
But nobody’s perfect.
As I continue my quest to live the life of a modern day cave girl/super hero, I have made it my personal mission to discover and create recipes that allow me to enjoy my favorite comfort foods without sacrificing the fantastic way that I feel when I eliminate dairy and grains from my diet.
This Paleo Sweet Potato Pancake recipe is perfect for those mornings when nothing but a stack of pancakes will do.
Health Benefits of Sweet Potatoes
Sweet potatoes are a tasty vegetable with many health benefits: Sweet potatoes have been shown to:
- Contain high levels of many vitamins and minerals such as Vitamin A, Vitamin B5, Thiamin, and Riboflavin.
- Possess anti-aging properties.
- Aid in the maintenance of eyesight.
- Be a rich source of iron.
- Provide a good source of magnesium.
- Contain high levels of beta carotene which works as an immunity booster.
Now you can enjoy this Paleo Sweet Potato Pancake recipe even more knowing that you are doing your body a favor by filling up on this healthy vegetable.
- ¼ cup Coconut Flour
- ½ tsp Pumpkin Pie Spice
- ¼ tsp Baking Soda
- ½ tsp Cinnamon
- ¼ tsp Salt
- 4 oz. Baby Food Sweet Potatoes
- 3 Eggs
- ½ tsp Apple Cider Vinegar
- 1 tbsp Coconut Oil (melted)
- ¼ cup Nut Milk or Water (use only if batter is extremely thick)
- Step 1: In a medium bowl, stir together the first 5 dry ingredients: coconut flour, pumpkin pie spice, baking soda, cinnamon, and salt. Mix well.
- Step 2: In another medium bowl, whisk together the wet ingredients: sweet potatoes, eggs, apple cider vinegar, and coconut oil. Only add the water or nut milk if your batter is extremely thick. Please note that this batter is supposed to be somewhat thick, unlike traditional pancake batter.
- Step 3: Slowly incorporate the wet mixture into the dry mixture bowl. Stir until the two mixtures are well blended.
- Step 4: Heat a pan with a little coconut oil over medium-low heat, keeping the temperature closer to the low side. Place about ¼ cup of batter in the heated pan and use a spoon or spatula to form into a pancake shape. Each pancake should be about ½ inch in thickness. Allow to cook for approx. 2 minutes, keeping a close watch on them. Edges will begin to firm up when they are ready to flip. They will not bubble like traditional pancakes, so watch those things like a hawk!
- Step 5: Break out your best pancake-eating dishes and utensils, because things are about to get delicious! Serve these bad boys up with a drizzle of pure maple syrup. Let’s keep it real, folks. No fake syrup!
- Enjoy!
