Tonight's dinner was actually meant to be a different take on breakfast for dinner: the biscuits & gravy recipe from my beloved Paleo Comfort Foods cookbook. Unfortunately the stomach bug is still among us, though, so I didn't think my planned meal would go down (literally) very well with the kids.
Since it just so happened today is National Pancake Day, I did a little quick thinking and was able to make a Paleo-appropriate meal that went with the theme. These sweet potato pancakes are grain-free, come together super fast and were a healthy and easy to digest dinner treat for the short set.
I baked my sweet potato in the oven, then used my stand mixed to puree it. A blender would have worked as well. Beating the egg whites separately really helped give these pancakes a fluffy texture. They were so good that the boy ate the few bites his sister left behind!
My sweet potato was very sweet, so I didn't add much additional sweetener. Feel free to tinker with the amount, of perhaps use raw honey or palm sugar instead.
Grain-Free Sweet Potato Pancakes
1 medium sweet potato, cooked and mashed/pureed
1 cup nut/seed butter of choice (I used organic, unsweetened sunflower seed butter)
5 eggs, separated
pinch of salt
1 tsp. vanilla
1/2 tsp. nutmeg
1 tsp. cinnamon
2 packets stevia
stir-ins, if desired (I included some raw pecan pieces and unsweetened shredded coconut)
Combine potato, nut butter and egg yolks with a mixer. Add salt, vanilla, spices and sweetener.
Meanwhile beat egg whites to a stiff peak in a separate bowl, then fold into batter. Add stir-ins if using.
Cook pancakes over medium-low heat until golden. Grain-free pancakes are a bit delicate; try not to flip them prematurely or they might fall apart on you.