This morning, I whipped up CaveMom’s recipe for Paleo Sweet Potato Pancakes with Apples. I have a list of healthy pancake recipes that I’m trying, and so far this is one of my favorites. As far as I can see, these pancakes are perfect in every way!
My criteria for healthy pancakes is that they are gluten-free, free of processed sugar (maple syrup and raw honey are my go-to alternative sweeteners), made with organic and non-GMO ingredients, and are more flavorful and filling than your conventional, highly-processed version.
Welcome to the world of pancake perfection...
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch allspice (optional)
2 whole eggs
1 egg yolk
1/4 cup coconut milk + 2 tablespoons
2 tablespoons coconut oil
1/2 teaspoon apple cider vinegar (you can substitute lemon juice)
1/4 cup applesauce (or shredded apple)
* 1/4 cup mashed sweet potato
* Mashed Sweet Potatoes: In a small pan, bring a few inches of water to a boil. Dice a small sweet potato. Add sweet potato to pan, cover, turn heat to low and cook until soft. Do not undercook. Drain water and put potatoes in blender. Add back in a little of the potato water, and blend until smooth.
1. In a small mixing bowl, whisk together coconut flour, baking soda, salt, cinnamon, allspice, and nutmeg.
2. In a large mixing bowl, whisk together eggs, egg yolk, coconut milk, coconut oil, and apple cider vinegar.
3. Add the flour mixture to the wet ingredients. Stir well until texture is uniform. Fold in apple and sweet potato.
4. Heat large skillet over medium-low heat. Melt coconut oil in pan. Spoon pancake batter (about 1 heaping tablespoon per pancake) into heated pan. Cook throughly on each side.
5. Serve with butter (and/or more coconut oil), maple syrup, and a sprinkle of cinnamon. Yum!