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Paleo Sweet Potato Pancakes – Have Your Cake and Eat it Too

Every once in awhile, I get an extreme craving for some pancakes. This used to be a near weekly occurrence, but I’ve thankfully gotten it under control. There is an obvious problem with this, though. Normal pancakes are full of simple carbohydrates (read less-than-ideal for fitness gainzzz) and often times even include the dangerous trans fats found in man-made vegetable oils. Thankfully, you can find a whole host of pancake recipes out there that don’t include these unfortunate ingredients. Often times, however, these recipes really miss the mark and just seem to taste like strange protein powder concoctions cooked in a skillet. Also, the banana-egg pancake thing. Listen, those are great, but they don’t taste like pancakes. So just stop trying to tell me that they do. These paleo sweet potato pancakes don’t exactly fit the pancake bill either, to be honest. But they are delicious. They firmly taste like a sweet potato pancake. Because that’s what they are. With it being the unofficial end of summer, and with college football starting, I have zero shame embracing my desire for all things fall tasting, and sweet potatoes fit that bill for me. These paleo sweet potato pancakes are surprisingly light in calories while tasting and feeling heavy. They taste similar to pumpkin pie batter. Not a bad compliment, I have to say.

Ingredients:

  • 1 ½ C Sweet Potato, cooked and mashed
  • 3 T Coconut Flour
  • 1 dash Kosher Salt
  • 1 tsp Vanilla Extract
  • 6 Eggs
  • ½ T Pumpkin Pie Spice
  • 1 T Honey

Steps:

  • Cook the sweet potatoes, about 2 medium sized should do the trick, in either the oven or the microwave until soft. Allow to cool, and then scoop out the potato from the skin. Mix in a medium bowl until smooth. A hand blender helps with this.
  • Beat the eggs and then add to the sweet potatoes. Mix until fully incorporated.
  • Add the vanilla, pumpkin pie spice, and honey, as well as the salt. Mix.
  • Mix in the coconut flour until it is fully incorporated with the batter.
  • Heat a nonstick skillet over medium high heat, and heat your oven to its lowest setting. Line a baking sheet with foil.
  • Using a ¼ C, scoop the batter onto the skillet. Cook until done, about 5 minutes per side. Remove and put on the baking sheet, and allow to sit in the oven while you cook remaining pancakes. Makes 2 servings.

Nutrition: Per Serving

 

  • Calories: 422
  • Carbohydrate: 48g
  • Protein: 22g
  • Fat: 16g

 

 

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