Sweet potato pancakes on a Sunday morning
This is an adaptation of my cousin’s recipe, which she so graciously shared with our family. The thing I love about these sweet potato pancakes is the flavor profile that the raw almond butter delivers. After all this time of not eating wheat, what is often missing in gluten-free recipes is the earthy nuttiness that wheat-based recipes have. The almonds deliver on creating that flavor dimension, and it is great!
This recipe makes a lot of small pancakes. Store any leftover in an airtight container in the refrigerator for snacking or reheating in the toaster oven for breakfast.
Makes approximately 36, 3-4” pancakes
• 1 cup cooked Sweet Potato (mashed)
• 1 cup Coconut Flour
• 6 Eggs
• Nutmeg and Cinnamon to taste, about ½ teaspoon each
• 1 tsp Vanilla
• 1 ¼ tsp Baking Soda
• ½ – ¾ tsp Sea Salt • 2 servings Stevia or 2 tsp. raw, organic Sugar
• 2 Tbsp Raw Almond Butter
• 2.25 Cup Unsweetened Coconut or Almond Milk (if batter is too dry add more)
• Ghee (clarified butter) for the pan
Combine all the dry ingredients and all the wet ingredients separate of one another, then slowly pour the wet into the dry, mixing well.
The batter ready to cook
Over a low-medium heat, add a tablespoon of ghee to a 12” pan or onto a griddle, and roll the pan around, coating the entire cooking surface well.
Pour batter by 3-4” circles into the pan, cooking 2-3 pancakes at a time. Wait until the sides of the pancakes are bubbling and beginning to brown, then flip. (You’ll likely have to quickly scoot the spatula under each then flip, to keep them whole—working without gluten and its gluey nature can have its challenges!)
Pancakes near their flipping-point
Pancakes successfully flipped!
For each successive round of pancakes, add about ¾ teaspoon of ghee to season the pan.
Serve with clarified butter and fresh berries.
A stack of pancakes for easy snacking or a quick breakfast later in the week