Sweet Potato Pancakes

This time I will share with you another pancake recipe. The star ingredient are sweet potatoes. Sweet potatoes are a great source of fiber and beta-carotene. Beta-carotene is very good at raising blood levels of vitamin A. Also, sweet potatoes are satiating, so they are good option for breakfast that will keep you full and satisfied until lunch time.

My quest for alternative pancake recipes lead me to sweet potatoes. The first time I tried sweet potato pancakes was at a restaurant and I was impressed. Pancakes tasted delicious. But since I am always excited to experiment with alternative flours I decided to alter the recipe using almond four and I am so glad I did. In the past two weeks I made sweet potato pancakes about 3 times and every time I enjoyed them very much.

The pancakes have a very complex flavor profile, sweet and savory at the same time, with a little kick of spice. The pancakes are gluten free, dairy free and have no added sugar, only the natural sweetness of the potatoes which make them an excellent breakfast option! I also enjoy adding toppings when I fry the pancakes, such as chopped nuts or shredded coconut or even cocoa nibs, which makes them even more nutritious.

Enough rambling, let’s get to the recipe. From start to finish it may take about an hour to make. For a quicker version, I prefer to roast sweet potatoes in advance and just store it in the refrigerator for future use. This time I didn’t have any prepared in advance so I shared the full process.

Sweet Potatoes

I roasted one sweet potato

• I medium size Sweet Potato
• 2 Tablespoons of EVOO
• 1 spring of Fresh Rosemary
• 2 Springs of Fresh Thyme
• 1/8 teaspoons of Cayenne pepper (optional, to taste)
• 1/4 teaspoon of Paprika
• Dash of Salt and Black Pepper

Instructions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper
2. Peel potato, and cut in cubes a little smaller than a square inch (smaller cubes will roast faster, larger ones may take a bit longer)
3. Chop rosemary and thyme and combine with the chopped sweet potatoes in a bowl
4. Add olive oil, spices, salt and pepper, mix well until all cubes are evenly coated. Spread on the prepared baking sheet lined with parchment paper and roast for about 30 min, or until tender
5. Take out of the oven and let it cool for about 5 minutes

Sweet Potato Pancakes

Leads to about 4 pancakes about 2.5 – 3 inches round

• 1/2 Cup of Roasted Sweet potato
• 1 Egg
• 2 Tablespoons of Almond milk
• 3 Tablespoons of Almond flour
• 1/2 Teaspoon of Baking Powder
• 1/8 Teaspoon of Ground Cinnamon
• Dash of Nutmeg
• Dash of Salt
• Coconut oil for frying

Instructions

1. Combine dry ingredients – almond flour, baking powder, cinnamon, nutmeg and salt, and sift into a bowl. This step can be done while potatoes are roasting in the oven
2. Once potatoes are ready, measure about 1/2 cup and mash in the bowl until smooth
3. Add egg and almond milk and mix until smooth consistency is reached
4. Combine wet and dry ingredients and once again mix well until batter reaches a smooth consistency, but don’t over mix
5. Heat up a frying pan, add coconut oil and scoop 1/4 of the batter on to the frying pan. Reduce heat to medium and fry for about 4-5 minutes on each side. Once batter is poured on the pan it is a great opportunity to add additional toppings – I used chopped pecans and shredded coconuts
6. Don’t forget to dress sweet potato pancakes with berries or maybe even bacon and enjoy!

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Now prepare pancakes

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