OMG Sweet Potato Paleo Pancakes
I’m calling these OMG Sweet Potato Paleo Pancakes because WOW Sweet Potato Paleo Pancakes just sounds silly right? I didn’t know what to call these to express how incredibly good they are.
Monday I made my Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes and had the leftover sweet potato from scooping out the innards to make room for the quinoa mixture. Not wanting it to go to waste, I found an awesome recipe to use it for.
Sweet potatoes are so nutritious, full of fiber and sweet that it would be a shame not to use the extra flesh. So I stumbled on this extremely simple, I mean EXTREMELY SIMPLE sweet potato pancake recipe and went from there. Sweet potatoes are not just for Thanksgiving anymore.
I combined the cooked sweet potato, egg and a little bit of cinnamon in my food processor. I pulsed it until pureed and was ready to give it a go.
I melted a little ghee in a medium size frying pan and spooned 4 tiny scoops of the batter, cooked on low for a several minutes (about 5 or 6 minutes) until I could tell that the edges were getting browned. Then VERY carefully flipped the pancakes over. They are fragile so be gentle when flipping. I continued cooking them on the other side until browned (about 4 minutes). I put these little bad boys on my plate, drizzled a very little bit of organic maple syrup and could NOT believe my mouth.
I was literally walking around the kitchen saying WOW…WOW…WOW. They were unbelievable good. I cannot say it enough, these are SO MUTHA LOVIN’ GOOD! I cannot believe that I didn’t try this sooner.
(Note to self: Try this with pumpkin puree? Hmmm.)
There is nothing not to love about these pancakes (unless of course you don’t like sweet potatoes). They are sweet, have fiber, lots of vitamins, protein from the eggs and Paleo. I am actually keeping this puree in my fridge so that I can have some of these little gems any time I want over the next few days. As a matter of fact I think I’m having these for dinner.
*Update: I had these for breakfast again today with the left over puree and they were just as awesome as they were yesterday!*
- 2 medium sweet potato, baked and skin removed (about 10 -12 ounces)
- 4 eggs
- ¼ teaspoon of cinnamon
- **This will make A LOT of little pancakes so if you are only making enough for 2 people, cut the recipe in half**
- **You can bake the sweet potatoes ahead of time, cover and keep in fridge. If you don't make them ahead of time, the directions are listed below.**
- Preheat oven to 400.
- Poke several holes in sweet potatoes.
- Place on baking sheet and bake for 55 minutes or until very soft.
- Let cool for about 20 minutes so you can handle them without burning yourself.
- Once cooled remove skin.
- Put sweet potato flesh, eggs and cinnamon in a food processor and puree.
- In a medium frying pan, melt oil on medium heat (I used ghee but you can use any oil you prefer. If you don't have ghee, use coconut oil as both have a higher heat tolerance are are less likely to burn).
- Spoon small amounts of your mixture into the pan. I kept mine small so they were easy to turn since they are fragile. Plus they are a great size for little fingers if the kiddies get to enjoy these.
- Cook on low for around 5 – 7 minutes on the first side. You should be able to see the edges turning a little brown and they should slide around on the frying pan pretty easily.
- Gently turn (very gently) and cook for approximately 4 minutes.
- Mine turned out browner than I thought they should be but to my surprise did not taste burnt at all so don't worry if yours come out browner than you think they should be, they will still be delicious.
- You can drizzle with a little maple syrup if desired but these are so sweet and tasty that I barely needed any syrup at all.