Skip to content
Advertisements

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.

DSC_0095

Gus’s first Christmas! Santa was good to him too.

DSC_0005

***

DSC_0658

DSC_0027

DSC_0063

Paleo Sweet Potato Pancakes

***Modified on April 29, 2013 

Approximate Nutrition Facts:

Serving size: 2 pancakes

Makes 12 pancakes

294 Calories; 23 g Fat; 12 g Protein; 3 g Sugar

Ingredients:

1 cup Mashed Sweet Potatoes

2 cups Almond Meal

2 Eggs

4 Tbl Almond Milk

½ tsp Baking Powder

½ tsp Vanilla Extract

½ tsp Ground Nutmeg

½ tsp Ground Cinnamon

Directions:

Whisk all the wet ingredients together (including mashed sweet potatoes).

***Although not necessary, you can insure a smoother consistency, by combining the wet ingredients in a food processor. 

In a separate bowl, mix all the dry ingredients together ***using a fork or sifter to ensure it’s evenly combined. 

Add the wet to the dry ***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.

Ladle about ¼ cup batter and flatten into 4” cakes on the skillet.

Note: 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.

***Spoon about 2 Tbl 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 heat for about 30 seconds – 1 minute for each side. Adjust the cooking time according to the heat your stove is putting off.

***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. 

***{Note: 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}

Plate with an extra sprinkle of cinnamon and honey then enjoy!

Time: 15-20 minutes

DSC_0086

Advertisements
26 Comments Post a comment
  1. I am definitely going to try this one.

    Thanks for sharing.

    December 26, 2012
  2. Are you nodding me??? These look soooooo good! Thanks for sharing.

    December 28, 2012
  3. Nancy Pattillo #

    Would it be possible to trade the almond meal for another ingredient? Coconut flour or something? I can use coconut milk, too, right?

    February 10, 2013
    • Hi Nancy! It should be possible, though I haven’t made them with coconut flour yet. The milk will be an easy substitute. Coconut flour is MUCH more absorbent than almond meal. It may require less flour and more liquid. Definitely worth the experiment!

      February 10, 2013
  4. Louis Jamison #

    Great recipe! Thanks for sharing!

    March 2, 2013
  5. Carla #

    I followed the recipe to the letter… And this wasn’t right at all. At first the batter was so dry it resembled a paste. So I added extra coconut milk to moisten it to normal consistency. But the pancakes crumbled as they cooked. Had to throw it out. 😦

    March 9, 2013
    • Hi Carla! I’m sorry the pancakes didn’t turn out well. I’ve added a photo of the batter, changed a few of the directions, and added more details to help you know what to expect during the cooking process. Hope this helps!

      April 29, 2013
  6. Justin #

    I agree with Carla. This is not an accurate recipe.

    March 19, 2013
    • Hi Justin! Many thanks for your comment. I am reworking the recipe this weekend and will get back with both of you regarding any updates.

      March 22, 2013
      • Hi Justin! As promised, I’ve done some reworking. I added a photo of the batter, changed a few of the directions, and added more details to help you know what to expect during the cooking process. Hope this helps!

        April 29, 2013
  7. Margie Hendriksen-Pecko #

    I am trying this next Holiday or sooner if i can’t wait!

    April 5, 2013
    • Awesome, Margie! I hope you like them 🙂

      April 5, 2013
  8. LKA #

    These take waaayyy longer to cook than directed here. 1 minute on each side and they’re mushy and mealy on the inside.

    April 19, 2013
    • Thanks for your comment! I have added a photo of the batter, changed a few of the directions, and added more details to help you know what to expect during the cooking process. Hope this helps!

      April 29, 2013
  9. Tanya #

    I absolutely love these pancakes! I make a batch at least twice a month and freeze the leftovers for a quick breakfast. I didn’t quite follow the directions – I just cookthem until they look done;). Thanks for such a tasty meal!

    August 14, 2013
    • Hi Tanya! I’m so glad you love the pancakes! It’s also great to know that they freeze well.

      August 14, 2013
  10. Noura Zaina #

    Gonna try making this after my workout – Are the sweet potatoes baked or raw?
    Can’t wait!

    September 29, 2013
    • Baked! They’re even easier to use if you have leftover sweet potato mash.

      September 29, 2013
  11. I tried this recipe with a couple modifications.

    -I used about 1 cup almond flour instead of 2 cups.
    -I used ginger instead of nutmeg (I didn’t have any).
    -I found that the pancakes I made didn’t stay together very well if I spread them out too mch. They stayed together perfectly if I just spread them out enough to be flattened.

    I tried them with pure maple syrup and wiht apple butter and they were good with either.

    Thanks!

    November 24, 2013

Trackbacks & Pingbacks

  1. Loaded Paleo Sweet Potato Skins | Fed and Fit
  2. 7 Quick and Easy Paleo Pancake Recipes - Life by DailyBurn
  3. Pumpkin Pie Waffle Bites With Pumpkin Coconut Cream Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: