Who doesn't love pancakes? People with whom I'd never get along, that's who. These pancakes are really versatile. Well in terms of ingredients, they're not that versatile (sorry)...but in terms of meal time, they taste good at just about any time of day. I really like them alongside of a post workout dinner (Landon and I ate them alongside some bacon-wrapped chicken and mixed veggies), but you can also transform them into a bomb breakfast with some butter, sliced banana and pure maple syrup. Whatever floats your boat.
Unlike many other paleo pancake recipes, these cook really well. I specifically have in mind the egg/banana pancake combo, which for me just ends up turning into an egg/banana scramble (which is still delicious...it's just not in pretty pancake form). The combination of these simple ingredients allow for a fluffy, well-cooked pancake...in true pancake form! The addition of pumpkin pie spice is also really key (you can also use cinnamon but I think the pumpkin pie spice gives it a more unique flavor). I hope you enjoy these as much as I do!
- 1/2 cup mashed, cooked sweet potato (measure after mashing...2-3 small or 1 large)
- 2 eggs
- 1 tbsp coconut flour
- 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- A dash of pure vanilla extract
- Coconut oil
- First combine the mashed sweet potato and the eggs. Then add the remaining ingredients (except coconout oil).
- In a pan on medium heat, melt about 1/2 tsp of coconut oil and place a pancake-sized dollop of batter (roughly 1/4 cup) in the pan. Cook for about 2-3 minutes per side. Repeat this process until all the batter is gone!
- Top with whatever you'd like! Butter, banana, maple syrup, etc. They are also fantastic just by themselves.
Servings: 1 (makes 3-4 medium sized pancakes)