Sweet Potato pancakes are an awesome alternative to those just add water box pancakes from when we were growing up. These paleo sweet potato pancakes will be a hit at the breakfast table, and wont leave you feeling that regret if you happen to stuff more then your allotted three after that big family brunch.
Serving Size: 6 small pancakes Prep Time: 50 min Cook Time: 10 min
Cooking With Brashley – Episode 12
In this episode you’ll learn how to lower the glycemic index of sweet potatoes by the way you cook it, how to choose the right maple syrup as well as why we use almond flour instead of conventional flour.
We teach holistic cooking through weekly YouTube videos, click here to see the playlist. Don’t forget to subscribe so you don’t miss out on the next episode!
- 1 medium size sweet potatoe
- 3 Tablespoons of almond flour
- 2 eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon baking powder
- grass fed butter (for cooking)
- Pure maple syrup
*try adding chia seed for some omega 3 and to give it that extra nutritional punch
- Peel sweet potato and boil until soft (boiling and mashing reduces the glycemic index of a sweet potato)
- Remove and Drain
- Mash sweet potato with fork in a bowl until smooth
- Beat eggs in another bowl, then add mashed sweet potato, almond flour, cinnamon, baking powder (and chia seeds if you choose) and mix all together with a fork until smooth and you have a pancake like batter
- Heat a skillet (pan) up and add grass fed butter
- Once skillet (pan) is hot, scoop using a 1/3 measuring cup (or place batter in a ziplock bag and cut off end to pipe out your batter) onto pan and flatten out until you get that desired circular pancake
- Cook 3 mins then use a spatula to flip sweet potato pancake and cook for additional 3 mins (you can poke pancake with a clean finger to check and make sure its firm in middle and not mushy)
- Remove pancakes and serve with your local pure maple syrup and maybe some extra grass fed butter (yummm call me when there done)