Each time I have attempted to make flourless ‘paleo pancakes’ recipes that are floating around on various blogs, I failed. Many use banana in the batter and without any sort of flour, they just doesn’t work for me and I end up with scrambled eggnana.
These are different, see? They look and taste like real pancakes and cook up in a flash.
Paleo Sweet Potato Pancakes
Makes 3 pancakes and serves 1
- 2 large eggs
- 1 small organic sweet potato or 1/2 large sweet potato
- 1/2 teaspoon pumpkin pie spice OR 1/3 tsp cinnamon + 1/8 teaspoon (or less) nutmeg
- 1/4 teaspoon aluminum-free baking powder (not technically paleo but I pick my battles)
- sprinkle of sea salt
- tiny drizzle of honey
- organic virgin coconut oil (trader joe’s kind works well)
- Peel a small sweet potato and cut it into relatively small cubes. Place on a plate and add no more than 1 or 2 tablespoons of water. Cover tightly with saran wrap (I swear by press ‘n seal for steaming things) and microwave about 5 minutes, or until sweet potato is very soft. Mash up with a fork and let cool slightly. If you use a large sweet potato, only use half and refrigerate the rest for another batch.
- In a medium bowl, whisk eggs. Add in sweet potato and mix. Add baking powder, pumpkin pie spice, honey and salt and whisk to a smooth consistency.
- Heat a non-stick ceramic pan on medium heat. I fry my pancakes one at a time, each time adding about 1/2 teaspoon coconut oil and 1/3 cup of batter.
- Cook 2-3 minutes per side, covered. They puff up nicely and I haven’t had any problems with them not cooking through the middle.
Top with almond butter, blueberries, bananas, coconut oil and if you aren’t sugar-free…a drizzle of real maple syrup!