These Paleo sweet potato pancakes passed The Toddler Test with flying colors. That’s always a good sign!
Prep Tips for Best Results
Peel a sweet potato and cut it into even pieces. Place the pieces into a saucepan and cover them with water. Bring it to a boil, lower the temperature a little bit, and let them cook for about 15 minutes. Pierce a piece with a fork to see if they’re done. If the fork goes in easily, then they’re ready. Don’t under cook them because chunks of sweet potato in your pancakes would just be gross.
Drain them, then mash. Measure out 1/4 cup to use for the recipe. Allow this portion to come to room temperature before using it in the pancakes.
With the rest of the sweet potato that you’re not using, add a little bit of coconut milk, butter or coconut oil, cinnamon, and a little bit of salt. Add a few raisins if you’re into that sort of thing. Save this part for lunch.
Paleo Sweet Potato Pancakes with Apples
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch allspice
- pinch nutmeg
- 2 whole eggs
- 1 egg yolk
- 1/4 cup coconut milk + 2 tablespoons
- 2 tablespoons coconut oil
- 1/2 teaspoon apple cider vinegar
- 1/4 cup shredded apple (I used Granny Smith)
- 1/4 cup mashed sweet potato
- Heat pan over medium-low heat. Melt either coconut oil or butter in the pan.
- Whisk together coconut flour, baking soda, salt, cinnamon, allspice, and nutmeg.
- In a separate bowl, whisk together eggs, egg yolk, coconut milk, coconut oil, and apple cider vinegar.
- Slowly add the flour mixture to the egg mixture.
- Fold in apple and sweet potato.
- Spoon portions into heated pan. These pancakes will not bubble when done on one side. Keep an eye on them, and flip after several minutes.
- Cook thoroughly on both sides.
- Serve with maple syrup or butter. Enjoy!
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Sweet Potato and Apple Spice Pancakes