Sunday, November 2, 2014

Paleo Sweet Potato Pancakes


Earlier this week on Facebook I talked about working on my grain-free sweet potato breakfast cake. While I haven't posted my results, I can promise you it's definitely in the cards and coming together.

I had planned to take another stab at it this morning, but my kids requested pancakes instead. Frankly I can't recall the last time I made pancakes, so I figured it wouldn't kill me to acquiesce.

As with most grain-free pancakes, these are definitely a bit fragile and will probably not form and flip perfectly. My kids have grown to accept my inadequacy at pancake flipping, so no one was too judgmental. The taste was all that mattered, and everyone was pleased.

You can sweeten these with either honey or maple syrup, and can definitely use less (I would likely only use a tsp. if making for myself). You can also use organic canned pumpkin puree if you don't want to take the the time to cook up some mashed sweet potato.

Paleo Sweet Potato Pancakes

1 cup mashed sweet potato (or pumpkin puree)
4 eggs
1/4 cup almond flour/meal
1/2 tsp. cinnamon or pumpkin pie spice
pinch of salt
1 tsp. vanilla extract
1 tbs. maple syrup or raw honey
1/4 tsp. baking powder
butter or coconut oil, to grease the griddle

Combine all ingredients with a stand or electric mixer until smooth. Heat a griddle pan over medium heat.

Grease griddle with a  little coconut oil or butter. Cook pancakes using 1/4 cup batter per cake.

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