No doubt for me at all that these are kid friendly paleo sweet potato pancakes. My three year old ate one of these (and that’s not me bragging, I don’t think.) His interest is normally only captured by food resembling either pizza or cake so I took notice when he ate one. They must be good. No, seriously, and if you have a 3 year old you just might know exactly what I’m referring to 😉
These also were not bad at all crumbled in a breakfast hash! I love using leftovers in breakfast. It makes me feel really productive and economical. But don’t worry I know I’m not really saving money by adding leftover chicken and sweet potatoes pancakes to my eggs. It’s just an excuse to eat twice as much for breakfast as usual. I think I’m still in the Paleo “honeymoon with breakfast” phase.
So back to the food! This recipe really is simple, because that’s all I have the patience for the good majority of the time. And less ingredients also means you are more likely to have all you need in your kitchen right now, so no excuse not to try!
Simple Sweet Potato Pancakes
Ingredients
- 2 med - med large sweet potatoes
- 3 large eggs whisked
- 3 tbsp almond flour
- 1/2 tsp salt or to taste
- Coconut oil for frying
Instructions
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Peel your sweet potatoes and shred them either using a food processor shredding disc or a hand grater.
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Put the shredded sweet potatoes in a large bowl and add the rest of the ingredients except coconut oil. Mix to combine well.
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Heat a large skillet over med-med/hi heat and add coconut oil.
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Take 2-3 tbsp of the mixture at a time and add to skillet, flattening with a spatula so they look like pancakes, about 1/2 inch thickness.
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Make sure the pancakes do not touch each other. When the bottoms are a nice golden brown, flip each one to brown the other side. You will have to do these in batches. Adjust the heat if you need to prevent burning. Make sure to add enough coconut oil between batches so they brown properly. You can keep each batch warm in a 200 degree oven if desired.
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Once they are evenly browned on both sides, remove from skillet and drain any excess oil on paper towels. If you are keeping warm in the oven do not drain until you are ready to serve.
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Serve hot or warm and sneak at least one for yourself before your family knows they're done. Serve like the effortlessly happy paleo mom you know you are 🙂
Aren’t you one week away from Boston? That must be an incredible feeling! It’s my goal to eventually get there. Are you tapering?
Yes! I’m tapering and it drives me nuts, it’s always a real test of my confidence in training so I try to think positive and have a sense of humor about it. Plus Boston is such a major race that the nerves/excitement are intensified.
I’m excited just thinking about you running it! I can only imagine what it must be like to actually be running it. I don’t think I would sleep the entire week. I am sure you will do great! Do you live in the area or are you going to have to travel?
Traveling with the whole fam. Should be an adventure!
Such an easy and delicious recipe! I use to make a variation like this using butternut squash! So good 🙂
Ooh def will try that thanks!
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This recipe is fabulous after viewing this video then i cooking this recipe in my kitchen so this is wow.
I think it would be better to have more information, understand the difficulty because I have learned a lot.
can you upload the video of this dish? Although there is a detail recipe, I want to make sure the color of m dish is perfect
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