Sweet Potato Pie Pancake Recipe (soy, dairy and grain free)

Just about every morning this week I've eaten sweet potato and eggs mixed together with cinnamon and stevia. I often get weird looks and comments when I tell people what I'm eating, but they usually change their tune once they actually see a picture of this delightful dish. It's so delicious and such a great way to mix up breakfast in the morning!

This morning I decided to get fancy and whip up a new sweet potato pancake recipe. I used the same template as my Paleo pumpkin pancakes, but I just subbed out the pumpkin for a half cup of skinless mashed sweet potato and added more almond milk.

I then made what I call Sweet Potato Fluff, inspired by my Pumpkin Pie Fluff, with the remainder sweet potato, cinnamon, and 2 Tbsps of almond butter. It was absolutely divine!

Enjoy the recipe and let me know what you think!

 

Sweet Potato Pie Pancakes
Makes 5 small pancakes - 1 serving

  • 2 tbsp Almond flour
  • 2 tsp Coconut Flour
  • 2 jumbo or extra large eggs
  • 1/2 cup of mashed cooked sweet potato without skin
  • 2-4 tbsp almond milk or coconut milk
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin spice
  • dash of baking soda
  • dash of stevia or a small amount of maple syrup

Mix all ingredients the dry ingredients together. Then in a separate bowl, mix the remainder wet ingredients. Throw all ingredients together and mix well.

Set your stove to medium to medium-low heat, preheat skillet. Heat will vary depending on the type of stove you are working with. Once the pan is hot, coat the pan lightly with oil. 

Pour the batter into the pan, makes about 5 little cakes, cook pancakes for a couple minutes on both sides until golden brown brown, flipping once. Top with either coconut butter, coconut oil or almond butter. Bon Appétit!

 

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