Perfect Paleo Pancakes: Easy And Delicious

Given that the blog’s name is Paleo Pancakes and More I figured it’s time to post the first pancake recipe. But first a short digression. The blog is named Paleo Pancakes and More. It could just as easily have been named Paleo, Pancakes, and More….. Note the commas. This second version would separate pancakes out as a separate possibility immune from the rest of paleo life.

I am a pancake junkie. I have fond memories of many a Denny’s Grand Slam growing up, Aunt Jemima boxes in the pantry at home and as an adult experimented with many of the whole grain “healthy mixes” on the market. My grandparents used to have an enormous griddle that was stored in it’s original box in my grandmother’s sewing room to be pulled out nearly every weekend to be used for a breakfast feast. I loved walking down to get that griddle. My mom had a pancake song she used to sing with us to learn the days of the week that I sing with my children today. My daughter started stirring the batter right about the time she could stand on her own. Pancakes are part of my weekend culture!!!

When we began to adopt paleo eating there were certain exclusions in my mind, pancakes were one of them. Don’t get me wrong, I tried, oh how I tried. Almond and coconut flour varieties which were delicious but not really the light, fluffy pancake I was looking for. I tried gluten free variations with some success, other’s that were down right horrible. Sometimes I would lose it and whip up a good old fashioned batch with white flour and have a plate of them only to regret my decision shortly thereafter, sometimes for days to come. Eventually I just kind of fell in to believing I might never know the goodness of a light fluffy pancake on a weekend morning ever again(unless of course I snuck a bite off of my kiddos plate while at a restaurant then would be subject to respiratory and digestive issues the remainder of the day- pancakes are good- but not that good).

Alas, I found this recipe on the personal paleo code meal planner by Chris Kresser. These pancakes are easy to make, light and fluffy like a pancake should be and most importantly, DELICIOUS!!! This recipe makes about 20 small pancakes so plan ahead and make extras to have on hand for meals in the week ahead.

Sweet Potato Pancakes

  • Wash and peel two small sweet potatoes and cut them in to small chunks (1/2″). Boil or steam until tender(this is also a perfect use for leftover baked sweet potatoes).
  • While the sweet potatoes are cooking place into a bowl eggs, almond butter, coconut milk, baking soda, baking powder, cinnamon, nutmeg, and allspice. When the sweet potatoes are soft add them to the mixture and combine using either beaters or an immersion blender. You could also put all of the ingerdients in to a conventional blender and combine that way. The batter will appear frothy and thin. If it seems a bit thick add a little water or more coconut milk.
  • Heat your griddle or cast iron skillet to medium heat and add a heaping spoonful of coconut oil. Pour the batter onto the oil once melted. Watch for bubbles to begin forming across the pancake then flip. This usually takes about 2 minutes. Cook a similar amount of time on the other side and remove. Add coconut oil as needed while continuing to cook the rest of the batter. I found that I needed to add new oil to my skillet every three rounds or so.

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