Sweet Potato Pancakes
Have you ever had a pancake that is moist, full of savory-sweetness, and easy enough a 7 year old can make it? Welcome to the world of paleo pancakes, friend!
These delightful circles (or Micky Mouse-es) are the perfect addition to your breakfast rotation, even if you don’t normally eat paleo. Chef Teddy will show you how to make them below.
Cooking with Chef Teddy
Paleo Sweet Potato Pancakes Recipe
Makes – 6 to 8 smallish pancakes, about 4 inches in size
- 1 cup sweet potato puree (about 2 medium sized sweet potatoes or canned puree)
- 2 tablespoons of Coconut Flour
- 2 Eggs
- ¼ cup of Almond or Coconut Milk (or any choice of milk)
- 1 teaspoon of Baking Soda
- 1 teaspoon of ground Cinnamon
- 1 teaspoon of Vanilla Extract
- Coconut oil or melted ghee for greasing the skillet
- Wash and clean 2 medium sized sweet potatoes and wrap in cling wrap. Zap it in the microwave for 2 minutes. If still not soft, zap it for one more minute. Let it cool.
- Once the sweet potatoes are cool to handle, remove and discard the skin and place them in a food processor and puree it till smooth and lump free. Measure 1 cup of the puree and store the rest for later use.
- Return the sweet potato puree to the processor/blender. Add the eggs, milk of choice, baking soda, cinnamon and vanilla and process/blend till smooth.
- Now add the coconut flour and pulse it till the coconut flour is combined. Do not overmix.
- Leave the entire thing undisturbed for 10 minutes. This gives the time for the coconut flour to absorb the moisture.
- After 10 minutes, if the batter looks too dry, add 1 tablespoon of milk at a time, till it reaches the desired consistency.
- Heat an 8 inch skillet over medium heat and grease it with coconut oil, melted butter or ghee.
- Ladle about a quarter cup of batter in to the hot skillet and spread into a small circle. Do not make it too big, because of lack of gluten, it will break while flipping.
- Reduce the heat to the lowest setting on your gas/stove and cook for 2 minutes till the top look firm. Covering the skillet fastens the cooking process. Flip and let it cook for one more minute.
- Repeat Steps 8 and 9 till all the batter is used up.
- Serve with maple syrup and fresh fruit.
- Instead of sweet potato and cinnamon use pumpkin puree and pumpkin pie mix for a delicious “Fall” inspired breakfast.
- This recipe doubles or triples easily, though you may need to let it rest for a few extra minutes before cooking when you increase the volume of batter.
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