Paleo Sweet Potato Pancakes
If any of you have had Bruce's Sweet Potato Pancake mix you know the blend of spices makes them have such a warm and spicy flavor. When I began my gluten/grain free journey, I missed the flavor, so I made it my quest to recreate this into a healthy breakfast item and my Paleo Sweet Potato Pancakes fit the bill. Full of good fats, coconut flour and sweet potatoes, you get a nutrient dense breakfast food that is hearty with a touch of aromatic spices to make these taste like Fall. My husband even said they taste like a fluffy pumpkin pie! I enjoy them topped with coconut milk laced with a touch of vanilla and cinnamon, but my kids like them topped with grassfed butter and a drizzle of maple syrup. Enjoy! Paleo Sweet Potato Pancakes From the kitchen of Heather Page, Healthy Decadence Ingredients: 6 eggs 1/4 coconut oil, melted 2 c. mashed sweet potatoes 1/2 light coconut milk (or 1/4 c. coconut milk & 1/4 c. water) 2 t. vanilla 1/4 c. coconut flour 1 T cinnamon 1/2 t. ginger 1/8-1/4 t. cloves 1 t. baking soda 1/2 t. salt 1. Put first 5 ingredients into high powered blender and blend until incorporated (my Blendtec takes 5-10 seconds). Then add dry ingredients and blend until smooth. 2. Heat pan with a little coconut oil over medium heat and pour enough batter for a 4" pancake. Let cook until dry on top, with bubbles, then flip. The pancake may look a little darker than normal, but the batter is darker to start. Cook other side. 3. Enjoy with coconut milk or cream mixed with cinnamon and vanilla for a low sugar treat (great for 21 DSD) or grassfed butter and maple syrup.