Paleo Sweet Potato Pancakes
Hello, sweet friends!
I hope you had the most wonderful Christmas. We spent the day laughing, hugging, story telling, cooking, watching Christmas movies, and of course, eating.
This Christmas was especially special because my sweet boyfriend, Austin, spent it with my family. So much fun! I kept forgetting about the presents (and cookies – gasp!) because I was just so happy to have him there. If you are in or have ever been in a long-distance relationship, you know how the time you get to spend together is just so special.
Like most families on Christmas, we cooked more than we needed and now have leftovers galore. Our Christmas dinner table consisted of a beautiful roasted Christmas Goose, Paleo Green Bean Casserole, Apricot & Pancetta Stuffing w/a Brandy Pecan Glaze, and Mashed Sweet Potatoes.
Aside from re-heating and enjoying again, I like to repurpose my leftovers into a different dish altogether.
Here’s my recipe for Sweet Potato Pancakes – perfect for that mountain of leftover mashed sweet potatoes.
These dense almond flour pancakes are really delicious. I recommend enjoying with a big cup of coffee, perfectly crisped bacon, a good drizzle of honey, and some fresh winter berries.
I hope you are enjoying the rest of your week with family and friends.
Gus’s first Christmas! Santa was good to him too.
Paleo Sweet Potato Pancakes
Yield: 12 pancakes
Total Time: 20 minutes
- 1 cup Mashed Sweet Potatoes
- 2 cups Almond Meal
- 2 Eggs
- 4 tablespoons Almond Milk
- ½ teaspoon Baking Powder
- ½ teaspoon Vanilla Extract
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cinnamon
- Whisk all the wet ingredients together (including mashed sweet potatoes).*
- In a separate bowl, mix all the dry ingredients together using a fork or sifter to ensure it's evenly combined.
- Add the dry ingredients to the wet in 3 batches and stir well.
- On a hot skillet (or frying pan), add a little coconut oil so that the pancakes don’t stick. Or, if you’re using a non-stick pan, you can cook without any additional oil.
- Spoon about 2 tablespoons of the thick batter onto the hot skillet. Using the back of a spoon or fork, flatten the batter to the best of your ability. It will not look exactly like a pancake yet - you're just trying to get more surface area to cook on this first side**
- Cook over medium/high heat for 2.5 minutes
- Using a large spatula, flip the pancakes.
- Next, press down on top of the cake with the back of your spatula - this will cause the excess batter to ooze out of the dough ball forcing it to now have the thickness and shape of a pancake.
- Cook the pancakes for about 1.5 more minutes on this side.
- Flip the pancake once more, press down with the spatula, and cook for 30 more seconds.***
- Plate with an extra sprinkle of cinnamon and honey then enjoy!
*Although not necessary, you can insure a smoother consistency, by combining the wet ingredients in a food processor.
**The batter will be thick and paste-like. Unlike normal pancakes that pour nicely, you may have to spread it into a pancake form on the skillet.
***There are a lot of factors that can affect how long you cook the pancakes. Adjust the heat and time to get the desired results.
Approximate Nutrition Facts:
Serving size: 2 pancakes
294 Calories; 23 g Fat; 12 g Protein; 3 g Sugar
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