Paleo Sweet Potato Pancakes Serving size: 2 pancakes Makes 12 pancakes Ingredients: 1 cup Mashed Sweet Potatoes 2 cups Almond Meal 2 Eggs 4 Tbl Almond Milk ½ tsp Baking Powder ½ tsp Vanilla Extract ½ tsp Ground Nutmeg ½ tsp Ground Cinnamon Directions: Whisk all the wet ingredients together (including mashed sweet potatoes). ***Although not necessary, you can insure a smoother consistency, by combining the wet ingredients in a food processor. In a separate bowl, mix all the dry ingredients together ***using a fork or sifter to ensure it’s evenly combined. Add the dry ingredients to the wet in 3 batches and stir well. On a hot skillet (or frying pan), add a little coconut oil so that the pancakes don’t stick. Or, if you’re using a non-stick pan, you can cook without any additional oil. Note: the batter will be thick and paste-like. Unlike normal pancakes that pour nicely, you may have to spread it into a pancake form on the skillet. ***Spoon about 2 Tbl of the thick batter onto the hot skillet. Using the back of a spoon or fork, flatten the batter to the best of your ability. It will not look exactly like a pancake yet – you’re just trying to get more surface area to cook on this first side. ***Cook over medium/high heat for 2.5 minutes ***Using a large spatula, flip the pancakes. ***Next, press down on top of the cake with the back of your spatula – this will cause the excess batter to ooze out of the dough ball forcing it to now have the thickness and shape of a pancake. ***Cook the pancakes for about 1.5 more minutes on this side. ***Flip the pancake once more, press down with the spatula, and cook for 30 more seconds. ***{Note: there are a lot of factors that can affect how long you cook the pancakes. Adjust the heat and time to get the desired results} Plate with an extra sprinkle of cinnamon and honey then enjoy!
Posted on: Sun, 03 Aug 2014 16:20:37 +0000
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