These pancakes make a perfect, Paleo-friendly hamburger bun (as pictured below) and are featured in Practical Paleo under the Beef & Bison section along with the Fiery Jalapeño Burger. The sweetness of these pancakes is a wonderful complement to the heat of the burgers. Try them as a Paleo bun swap next time you’re cooking up burgers!
Original post: 2/13/2011
Over the holidays I was at home cooking a lot with my mom and the two of us are quite experimental when it comes to throwing together ingredients and seeing what happens. Well, we made a bunch of potato & sweet potato pancakes, some successful, and some not so much. I took it upon myself recently to try to make a recipe that I could fall back on reliably and, of course, that I could feel confident sharing with all of you, my dear readers! This recipe is as simple as can be, and only includes one semi-special ingredient: coconut flour. Many of you may have this on-hand in your pantries by now, but if you don’t, I recommend getting some as it’s a handy tool for taking the place of flour when you need a dry ingredient to help bind together some wet ingredients. This applies to another recent recipe I posted for Grain-Free Salmon Cakes. Let me know how you like both of these recipes! Enjoy.
easy recipe: Sweet Potato Pancakes from Practical Paleo
prep time: 10 minutes
cook time: 20 minutes
yield: 4-6 pancakes (or more, depending on size)
Click here for estimated nutrition facts.
coconut oil to pan-fry in (amount will vary)
2 teaspoons coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or you can shred them by hand)
In a medium-sized mixing bowl, beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.
Add about 1/8 inch of coconut oil to a large cast iron or ceramic nonstick skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are 4-6 inches in diameter, and cook approximately 3-4 minutes per side until they hold together, flipping once as you would a regular pancake.
If you prefer a savory taste, leave out the cinnamon and ginger and replace with 1/4 each ground black pepper and granulated garlic.