Sweet Potato Pancakes

Sweet Potato Pancakes with Apple-Pear Sauce

slightly edited from paleomagazine.com

makes 8-10 small pancakes

The picture in the magazine made them pancakes look fluffy and full instead of the traditional flat that often happens when I experiment with gluten-free foods.  This recipe did NOT disappoint.  I appreciate the nutrient density of this dish using sweet potatoes and eggs to add a nice carb/protein combination and going lighter on the syrup than often happens with pancakes.  One more note:  I ate these about 1.5 hours before a long run and they kept me going.

for the sauce: 

  • 3 medium-sized sweet apples (Gala or Pink Lady) – peeled, cored and chopped
  • 3 medium-sized Bartlett pears – peeled, cored and chopped
  • ¼ cup water – or more if needed
  • 1 teaspoon ground cinnamon
  • 1-2 Tablespoons pure Maple syrup (optional)

Combine the apples, pears, water and cinnamon in a medium saucepan set over high heat.  Bring to a boil.  Reduce heat to medium-low, cover, and cook for 15-20 minutes or until the fruit is tender.  Add more water if needed.  Mash to desired consistency using a fork, potato masher or immersion blender.  Add maple syrup if desired. Keep warm while you make the pancakes.

NOTE: The sauce can be made ahead and refrigerated in a glass container for up to 5 days.  OR Use applesauce and add cinnamon and maple syrup as desired which is what I did the days I made these.

for the pancakes:

  • 1 cup mashed sweet potatoes
  • 4 large eggs
  • 2 Tablespoons coconut flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ t pure vanilla extract
  • Coconut oil for cooking
  • Walnuts (optional) – crushed

Whisk together the sweet potatoes and eggs.  Add in the coconut flour, cinnamon, baking soda and vanilla. Stir to combine.

Heat coconut oil in a large skillet, preferably cast-iron, over medium heat.  Drop the batter by ¼-cupfuls into the skillet.  Cook until bubbles begin to form on the surface of the pancakes.  Flip and cook for another 1-2 minutes. Transfer to a plate and cover to keep warm. Repeat the cooking process with the rest of the batter, adding more oil to the skillet as needed.

Serve the pancakes with warm Apple-Pear Sauce and top with walnuts if desired.

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