In my search for a no-grain, no-added-sugar pancake, I've sampled pumpkin, almond meal, coconut flour, and protein powder variations - and all of them leave me unimpressed, dreaming of a waterfall of maple syrup.
Until these - made with just a few ingredients and absolutely delightful in natural sweetness. I made them on a weekend morning, ready to get out the maple syrup if need-be because I was really wanting the real sweetness of a good ol' pancake. But with the first bite slathered in butter, even the pancake-connoisseur boyfriend left the maple untouched.
1 large or 2 small sweet potatoes (about 1 heaping cup)
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
coconut oil for cooking
butter for topping
- Cook your sweet potato. I've read a few recipes suggesting to microwave your sweet potatoes - and while, for hippie-ish reasons, I'm not a huge fan of microwaving things, I tried this method. We were HUNGRY and impatient for breakfast, and it turns out this really works well! --> Rinse sweet potato and wrap in a paper towel, and cook for 4-6 minutes. Alternately, you could steam or boil your sweet potato if you're in no rush.
- In a blender or food processor, mix sweet potato, eggs, and banana. I choose to use a mostly green banana, for lighter sugar content. Add baking soda and cinnamon, and scrape down the sides, processing again until smooth.
- Heat 1-2 tablespoons coconut oil in a cast-iron skillet, and drop batter into the pan, creating cakes about the size of the palm of your hand.
- Cook about 2-3 minutes each side, until golden brown.
- Serve topped with a healthy portion of butter from pastured cows!