Sweet potatoes quickly became a breakfast staple when I embarked on this new food journey. I cooked up four or five pounds the other day and have been on a mission to use them in new ways. The lack of bread-like foods is becoming taxing and I needed some substitutes before I ate an entire loaf of cinnamon raisin bread. So I asked myself how I could turn sweet potatoes into a bread-like consistency. There had to be a way, right?!
Most paleo pancake recipes call for almond or coconut flour. I’m trying to steer clear of nuts and coconut flour just seems like an unnecessary filler. So in my attempt to leave these out, I played around with some ingredients and made it happen. Pancakes with no flour!
Makes 3 to 4 servings.
1 cup mashed sweet potato
2 tbsp coconut butter (make this by food processing 4 tbsp of shredded coconut)
1/2 tsp vanilla
2 tsp cinnamon
dash of salt
½ tsp baking soda
enough coconut oil for coating frying pan
maple syrup and cinnamon for toppings
►Whisk eggs in a large mixing bowl. Add in the sweet potato, coconut butter, vanilla, cinnamon, salt and baking soda. Mix well.
►Put 1 tsp of coconut oil in a frying pan. Turn heat to medium. Once the oil is melted, scoop out 1/4 cup of batter and place in the center of the pan. Cook until bubbles begin to pop up and the pancake is firm enough to flip, about 2 minutes. Flip and cook for 1 minute more. Repeat until all batter is used.
►Serve with cinnamon, maple syrup or butter.
Adapted from Canada Girl Eats Paleo’s Sweet Potato Pancakes recipe.