Okay, so I admit it. I have a pancake problem. I don’t know when or how it started, but I think these pancakes my be the root cause. These are super easy and I think they are delicious and I’ve eaten them three times this week. They weren’t a huge hit with the kids (they keep asking me when I am going to make “real pancakes”), but they are a great way to tackle your sweet and carb joneses in a totally non-cheater way.
I like to eat these with some chopped up strawberries, coconut butter, and maple syrup and a side of chicken apple sausage. This picture isn’t that great, but you get it, right? These babies don’t stick around that long to be photographed.
I think these would be delicious with something like blueberries or coconut flakes added to the batter (they might even be a good candidate for the notorious “bacon stuffed pancake”).
Makes 6-9 pancakes
3/4 cup almond flour
1/2 cup canned coconut milk (make sure you shake it really well, in order to mix the cream and water together)
1/4 tsp vanilla
2 tbsp cinnamon
1. Whisk ingredients together until the batter is smooth
2. Heat a tbsp coconut oil (or you can use coconut oil spray, but it has soybean oil in it) in a large saute pan over medium-high heat.
3. Pour slightly less than 1/4 cup of batter for each pancake and fry until bubbles are formed near the center of the pancake (about 2-3 minutes). Flip and fry the other side (1-2 minutes) until the pancake is cooked through.
These are insane. Great for breakfast (eat with a little bit of chicken and apple sausage), good with a meaty, savory meal like a roast or steak, or just as a snack. I make then whenever I am missing bread or baked goods. They are a little carb-y, so if you are trying to watch your carb intake carefully, they probably aren’t for you. Sweet potatoes are a tricky thing – when I was pregnant with our youngest, I went out for lunch right before my gestational diabetes screening test. I ate a boatload of sweet potato fries at lunch (didn’t even think about the impact on my blood sugar) and when my test results came back, my blood glucose was through the roof. So, that’s my lesson – eat these in moderation, but do enjoy them, please!
Sweet Potato Pancakes
Adapted from www.health-bent.com
Makes about 20 4-inch pancakes
1 1/2 cup sweet potato (peeled, chopped and boiled until fork tender)
1/2 cup almond butter
1/2 cup unsweetened coconut milk from a carton (I used the So Delicious brand)
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
coconut oil (for the pan)
1. Peel, chop in small pieces and boil your sweet potato until it’s fork tender
2. Blend all of the ingredients (except the coconut oil) thoroughly. The batter should be liquid-y thin and should run off a spoon – if it’s too thick, add a little coconut milk.
3. Heat your pan/skillet/griddle over medium heat (on my griddle 375F seems to be a good temp). Melt a generous amount of coconut oil and pour in the batter. When the pancake begins to have surface bubbles near the center, flip and cook the other side (2-3 mins per side). The heat on these can be a little tricky, so test a scoop before committing the whole batch. These are also more fragile than regular pancakes, so flip with care.
4. Serve with coconut butter and maple syrup, or whatever topping you like!
Sometimes breakfast can be so difficult! If you are like me, you are up at the crack of dawn (or before, let’s be honest here), tired, your contacts are still dry, you have to pack your kids lunch, and the last thing you want to do is cook something up in the kitchen. Here is my go-to breakfast for those tough mornings:
– 1 whole sliced apple (carb)
– 1 tablespoon almond butter (fat)
– 1 egg, lightly beaten (protein)
Put the egg in a small, microwave safe cup – microwave for 30-45 seconds
Spread almond butter on each apple slice