Whip up a sweet stack of grain-free pancakes in just one bowl and 10 minutes.
This recipe puts the sweet potatoes front and center. The cinnamon and ginger spices highlight the natural sweetness of the sweet potatoes, and they’ll keep your house smelling fresh-from-the-oven delicious all day long.
With the help of a small amount of coconut flour and a few eggs, the creamy batter transforms into a fluffy stack of Paleo pancakes. The coconut flour adds a subtle nuttiness while locking in the moisture.
Give these cakes about 5 to 6 minutes over medium heat before getting your spatula ready. This batter won’t produce those familiar bubbles on top, so instead of looking for bubbles, keep an eye on the edges. Once you see them start to firm up, you know it’s time to flip.
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Coconut Flour Sweet Potato Pancakes
Total Time: 10 minutes
Prep Time: 2 minutes
Cook Time: 8 minutes
- 1/3 cup(s) sweet potato purée
- 2 eggs
- 2 tablespoon(s) coconut flour
- 1/2 teaspoon(s) cinnamon
- 1/2 teaspoon(s) ginger ground
- 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) vanilla extract
- ghee for frying
- maple syrup for drizzling (optional)
- In a large mixing bowl, whisk together the sweet potato purée, eggs, cinnamon, ginger, baking soda, and vanilla extract.
- Sift in the coconut flour and stir until just combined.
- In a griddle, melt 1 tablespoon ghee over medium heat.
- Add batter 1/4 cup at a time, then cook 5-6 minutes, until the edges start to firm up.
- Carefully flip the pancakes and cook another 2 minutes, until cooked through.
- Repeat with the remaining batter.
- Top with maple syrup (optional).