These sweet potato pancakes are a great Paleo/Primal breakfast recipe for when you are looking for a slightly more savory pancake option than the almond banana pancakes form my last post.
Sweet Potato Almond Pancakes
- 3 eggs (organic cage free);
- 1/3 cup almond butter;
- 1/2 cup canned sweet potato puree;
- 1/2 tsp cinnamon;
- 1/2 tsp nutmeg;
- stevia to taste;
- coconut oil for the griddle;
- In a food processor, combine all ingredients into a smooth, liquid batter. I find that thinner is better.
- In a stainless steel frying pan or on a griddle, melt the coconut oil. The oil should be hot but not bubbling and smoking.
- Pour a large portion of the batter into the pan, making the pancake as thin as possible so it cooks through in the middle. Let the pancake simmer until golden brown on the bottom. Bubbles will form on the top and the edges will be dry. Flip the pancake and cook for another minute or two on the other side.
Serving Sweet Potato Almond Pancakes
SukieBaxter.com suggests using Stevia to sweeten these pancakes but I have found that the sweetness of the sweet potatoes is enough on it’s own. I also suggest topping these pancakes with some sliced almonds and drizzle of pure maple syrup. Enjoy!
Note: This post originally appeared on www.PaleoPancakes.co. As part of my migration of content to EPM, I have re-posted it here.