Sweet Potato Pie Pancake Recipe (soy, dairy and grain free)
Posted Feb 23 2013 12:00am
Since my awful migraine a few weeks ago, I have stopped doing keto or any specific eating plan, besides just eating whole foods to give my body the nourishment it needs. So despite the watery eyes that I seem to get from eating eggs, I’ve continued to eat them because they still make me feel really good in the mornings! I have been spending a couple extra dollars and going for the pastured eggs instead of the regular organic eggs I normally buy. I’m trying to see if pastured eggs make my eyes water. So far they are still watery but it’s just not as intense. Egg saga to be continued…
Just about every morning this week I’ve eaten sweet potato and eggs mixed together. I often get weird looks and comments when I tell people I eat this, but they usually change their tune once they actually see a picture of this delightful dish. It’s so delicious and is a great alternative to having gut irritating grains in the morning!
So this morning I decided to get fancy and whip up a new sweet potato pancake recipe. I used the same template as my Paleo pumpkin pancakes , but I just subbed out the pumpkin for a half cup of skinless mashed sweet potato and added more almond milk.
I then made what I call Sweet Potato Fluff, inspired by my Pumpkin Pie Fluff , with the remainder sweet potato, cinnamon, and 2 tbsps of almond butter. It was absolutely divine!
Enjoy the recipe and let me know what you think!
Sweet Potato Pie Pancakes - makes 5 small pancakes – 1 serving
1/2 cup of mashed cooked sweet potato without skin
2-4 tbsp almond milk or coconut milk
1/2 tsp cinnamon
1/4 tsp pumpkin spice
dash of baking soda
dash of stevia or a small amount of maple syrup
Mix all ingredients the dry ingredients together, then add in the remainder ingredients and mix well. Set your stove to medium to medium-low heat, preheat skillet. Heat will vary depending on the type of stove you are working with. Once the pan is hot, toss in a tbsp of extra virgin coconut oil to coat the pan. Pour the batter into the pan, makes about 5 little cakes, cook pancakes for a couple minutes on both sides until golden brown brown, flipping once. Top with either coconut butter, coconut oil or almond butter. Bon Appétit!