This recipe is similar to the other sweet potato pancake recipe I have on here. I have changed things up a little bit and added vanilla. Sweet potato pancakes offer a little taste of the holidays–only it’s April so the weather is better.
I like to use some melted Kerrygold butter, but it is optional. Kerrygold is grass-fed and imported from Ireland. I love the stuff.
I don’t usually use canned ingredients, but I had some Farmer’s Market organic sweet potato puree in the pantry. Their cans are BPA free and they don’t add anything. The sweet potato is only sweet potato, the pumpkin is only pumpkin.
You don’t have to use canned sweet potato, though. Mashed works fine.
Monitor the heat. You might have to turn it down a bit because they take a little while to cook all the way through. You don’t want hockey pucks with a raw batter centers.
If you want to make the pancakes in advance or freeze the leftovers, use parchment paper to separate them so they don’t freeze together. This way you can take them out one at a time and reheat them without having a big frozen spot in the middle.
Paleo Sweet Potato Pancakes
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, or more if you like
- pinch of allspice
- 3 eggs
- 1/4 cup coconut milk
- 1/4 cup coconut oil
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2 teaspoons maple syrup
- 1 tablespoon melted butter (optional)
- 1/4 cup sweet potato puree or mashed sweet potato
- Whisk together ingredients, one at a time.
- Heat skillet over medium to low heat. Use some extra butter or coconut oil in the skillet to keep from sticking.
- Spoon in the batter. Make the pancakes about 4 inches in diameter.
- Flip as you see fit.
- Serve with butter, maple syrup, or fruit.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Sweet Potato Pancakes