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.
