Paleo Sweet Potato Panckaes With Cinnamon Apples
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
10 small pancakes
- Serves:
- 3
ingredients
- 453.59 g sweet potatoes
- 118.29 ml coconut flour
- 4.92 ml cinnamon
- 4.92 ml baking powder
- 4.92 ml salt
- 14.79 ml agave nectar
- 6 eggs
- 4.92 ml vanilla extract
- coconut oil
- 1 granny smith apple (or your favorite)
- 29.58 ml grass-fed butter
- 4.92 ml cinnamon (more if you love it)
directions
- Peel sweet potatoes and chop into 1″ cubes. Place in a pot of boiling water with a half Tbs. of sea salt and bowl until soft (~15 minutes). Drain.
- While sweet potatoes are cooking, make your pancake topping.
- Peel apple and dice into small pieces. Saute over medium heat with butter and cinnamon until softened. Set aside.
- Combine coconut flour, cinnamon, baking powder, and salt in a small bowl. Whisk well to combine, and set aside.
- Puree cooked sweet potatoes in food processor until smooth. Add eggs, vanilla, and agave nectar to sweet potatoes and pulse to mix.
- Add dry ingredients to potato mixture and combine… your mixture should be fairly liquid-y.
- Heat a griddle and melt a dab of coconut oil.
- Fry up individual pancakes, flipping when the edges are dry/cooked and you see air bubbles releasing through the tops. Be careful not to scorch the pancakes… you may need to lower your heat a bit if the insides of your pancakes aren’t cooking.
- Top pancakes with your apple mixture and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!