Monday, October 8, 2012

Paleo Sweet Potato & Apple Pancakes

Please don't think I went right from pumpkin pie pudding to sweet potato pancakes. I don't eat baked goods and sweets daily, promise!

The kids and I spent the long weekend in MA, so I just didn't cook anything myself that time. I'm sure my fellow cave people can appreciate I ate my share of egg breakfasts and dinners of a salad with some sort of protein. After that kind of eating I'm always eager to get back to my own home cooking.

Tonight I needed something easy, though, as I have a quite bare fridge and had a bunch to do to get everyone back into the school groove. My kids LOVE breakfast for dinner, and I enjoyed the fact that this came together easily and didn't require too many ingredients.

I actually keep mashed sweet potato on hand in my freezer, so I thawed it to use for both tonight's pancakes and tomorrow's breakfast. While I can't take credit for tonight's pancakes, I can offer a plug up to Liz at If CaveMom Baked Cookies. Her entire blog is devoted to grain-free baking and treats. Hello, temptation and inspiration...

What I liked best about these pancakes is that they are nut-free (I'm trying to cut back), cooked up like a dream and require no added sweetener. Although I drizzled my kids' plates with a little syrup, the sweet potato and apple added plenty of natural sweetness. We all loved these!

Sweet Potato & Apple Pancakes
adapted from If CaveMom Baked Cookies

1/4 cup coconut flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. apple pie spice (or 1/2 tsp. cinnamon with a pinch of nutmeg & allspice)
2 whole eggs plus one yolk
1/4 cup non-dairy milk plus 2 tbs.
2 tbs. melted coconut oil or butter
1 tsp. vanilla
1/2 tsp. apple cider vinegar
1/4 cup shredded apple (squeeze out excess juice)
1/4 cup mashed sweet potato

Combine coconut flour through spices in a medium bowl; in a separate bowl whisk eggs through apple cider vinegar. Add dry ingredients to wet and stir/whisk until lumps are removed. Fold in apple and sweet potato and mix well.

Preheat a griddle and grease with a little butter or coconut oil. Cook pancakes until they are golden brown. They will not bubble to indicate it's time to flip, so keep an eye on them.

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