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Paleo Sweet Potato Pancakes

20 J0000006UTC 2011

It’s day 11 of our paleo experiment so here’s a good little recipe to use as a breakfast side or just a snack to keep your brain boosted throughout the day. It’s hard to come across jam-packed carbs when attempting to simulate the kinds of foods our ancient ancestors ate. Mostly (s)he did not eat these sweet potato pancakes for breakfast or a quick snack because, hey, who’s got the time when you’re running from a cheetah or wading through prickly blackberry shrubs for hours?

Unlike primal-woman, I have the kitchen luxury to play around with an old favorite recipe and convert it to a grain-free, dairy-free one, suitable for those who are not eating such new-fangled foods. I hope you like these pancakes. I sure did.

Sweet Potato Paleo Cakes

3/4 c mashed sweet potato

1/2 c coconut milk

1/4 c filtered water

1 organic egg, preferably pastured

1/2 c almond flour or almond meal

1/4 c tapioca flour/starch OR 1/4 c potato flour, if you do potato

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp baking powder (very paleo, right?)

a few dark chocolate pieces– if you’re really hard-core you can leave these out, but that’s just sad

2 Tbsp chopped walnuts or sunflower seeds, if desired

1-2 Tbsp extra virgin coconut oil, for greasing

*This recipe makes about 5 pancakes and is easily doubled.

Mix together sweet potato, coconut milk, water, and egg with a whisk until completely mixed. Add in almond flour, tapioca four, cinnamon, nutmeg, and baking powder. Stir with wooden spoon till combined. Allow to sit 2 minutes. Stir in chocolate pieces and/or walnuts/sunflower seeds.

Heat your favorite pancake skillet with a generous amount of coconut oil (generous because there is no oil in the cakes and you don’t want these guys to stick) and scoop out batter in about 1/4 cup measurements. Cook on one side till browned and slightly firm half-way through. Flip and repeat. Serve plain, with almond butter, real maple syrup, or raw honey.

Happy eating!

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