Ok, repeat after me…These are NOT BUTTERMILK PANCAKES!  One more time…These are NOT BUTTERMILK PANCAKES!

These are Sweet Potato Pancakes, that are healthy, gluten free, paleo, and I think pretty darn tasty!  I love traditional pancakes, but they are a special occasion treat for me.  I’ve tried several versions of almond flour pancakes and haven’t cared for them, burnt them, or turned them into a big scrambled mess.  Almond flour can be a bit testy.

I made these the other morning as a pre-distance run breakfast and was pleasantly surprised at how much I enjoyed them.  Give them a whirl and let me know what you think. I plan to make these again soon!

Ingredients:
2 large eggs
1/2 cup sweet potato flesh mashed (easiest way to do this is to bake a sweet potato, scoop out the flesh and mash it or throw it in a blender until smooth set aside to let it cool)
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger (optional)
2/3 cup almond flour
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract or paste
1/4 teaspoon baking soda
Directions:
In a large mixing bowl, whisk together the eggs, sweet potato, syrup, cinnamon, nutmeg, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.
Love this - 1 is half eaten, 1 is cooking, 1 is keeping warm!

This is multitasking at its best – 1 pancake cooking, 1 warming & 1 nearly devoured! 

 

Lightly grease a pan or griddle with your fat of choice (butter, coconut oil, etc) and heat on low-medium heat.  Here is where I give you caution, you don’t want your pan so hot you burn the pancake. Stop top temperatures vary, so you may have to play with this a bit, error on the side of lower heat and add as needed.  Also, if you aren’t going to use a fat for your pan and go the cooking spray route, make sure you have a good pan so they don’t stick

 Using a spoon or small measuring cup, pour the batter onto the griddle (about ¼ cup) and cook just until bubble appear on the surface(1-2 minutes).  Carefully flip and cook on the other side until the pancake is done, about one minute more.
Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Serve warm!
**I had 2 pancakes left over and refrigerated them for breakfast the next morning topped with berries!**  I also added a  a few leftover toasted hazelnuts to a few when I was cooking them.
Loosely adapted from http://www.janssushibar.com