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Our Paleo Life

Sweet Potato Pancakes | Our Paleo Life
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When you’re a paleo athlete, sweet potatoes are your best friend, right? But it can get pretty boring if you don’t find new ways to eat them. Enter the pancake. Quick, easy, and delicious! And if you’re not doing a Whole30, add a little Grade B maple syrup, ohmygosh, so good.

This is also a quick and easy post-WOD meal, as it contains eggs as well.

 

 

Sweet Potato Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups shredded Sweet Potatoes
  • 4 Eggs
  • 4 Tbsp Almond Flour (not almond meal)
  • 2 tsp Cinnamon
  • ½ tsp Allspice
  • ¼ tsp Sea Salt
  • Dash of Nutmeg
  • Coconut Oil (for frying)
Instructions
  1. Add all ingredients (except coconut oil) to a large bowl. Mix well to combine.
  2. Heat a large skillet over medium heat and add some coconut oil (about 1 tsp per pancake, depends on how large your pan is). I use a small pan and cook one at a time, so I use 1 tsp of oil in my pan.
  3. Scoop approximately ½ cup of mixture into the pan, spreading out to about ½" thick. Cook about 2-3 minutes on each side, or until it is crispy and brown and the inside is firm.
  4. Continue until batter is gone, adding coconut oil to the pan as needed.
  5. Serve with coconut butter and maple syrup, if desired.
 

5 Comments on “Sweet Potato Pancakes

  1. Edna

    Hi. This recipe looks really simple and nutritious. Would you clarify almond meal vs. almond flour. From a google search it looks that they are the same thing. What brand are you using of almond flour?

    Thanks! Great recipes.

    Reply
    1. Kendra

      Hi Edna. The difference between almond meal and almond flour is how finely ground it is. Almond meal is usually more coarse and may also include the skins (meaning the almonds weren’t blanched before they were ground). Almond flour is typically blanched and is a much finer texture, which greatly affects the end product. You could probably get away with using almond meal in this recipe, I just don’t usually like it. I use the Honeyville brand of almond flour and get it in a 5lb bag from Amazon. It lasts a long time and I keep it in the fridge. Hope that helps. **note: affiliate link in this comment**

      Reply
  2. 219/365: breakfast for dinner | Nourish

    1. Kendra Benson

      I have only made these with almond flour, but you can try it with coconut flour instead, just cut it down to about 1 Tbsp and see how it thickens up. If it’s still thin (though I don’t think it will be), you can add more coconut flour, but only a tsp at a time. Let me know how it turns out if you try it.

      Reply

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