Since going Paleo, I have to say that breakfast has become a whole different animal for me. I’ve always been a breakfast person, but for years, breakfast consisted of a glass of skim milk, a banana, and a cereal bar. Holy glycemic spike, Batman! I’d feel great for about 45 minutes, and then I’d be starving and dragging within a couple of hours… it was all I could do to make it to lunch.
These days, I get some pretty awesome sideways looks from my coworkers when I pull out leftover ribeye and salad to have for breakfast. I’ll admit, it took some getting used to, but I feel so much more satisfied having some good protein and fat in the morning… I’m no longer starving by lunch, and my energy levels stay much more constant throughout the day. That said, every once in a while I’ll get a craving for some traditional breakfast food… e.g. pancakes. Given that I love sweet potatoes, I figured I’d give some Paleo sweet potato pancakes a try for me and the hubby over the weekend. There are tons of great recipes out there, and here’s my custom version, topped with sauteed cinnamon apples.
Paleo Sweet Potato Pancakes with Cinnamon Apples
Quantity: 10-12 small pancakes
Time: about 30 minutes
Paleo Grade: As is, this one’s a C due to the inclusion of butter in the apples. Cut the butter and you’ve got an A.
Vegetarian Adaptation: None needed!
- 16 oz. sweet potatoes
- 1/2 cup coconut flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. salt
- 1 Tbs. agave nectar
- 6 eggs
- 1 tsp. vanilla extract
- Coconut oil
- 1 Granny Smith (or your favorite) apple
- 2 Tbs. grass-fed butter
- 1 tsp. cinnamon (more if you love it)
- 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!