A couple of weeks ago I woke up feeling in desperate need of a comfort breakfast. The world was a proving to be a difficult place that day and I needed the simple pleasure of a comforting breakfast to remind me that it would all be ok. On days like that eggs and bacon just don’t cut it, even for the most paleo among us. That being said, I had one major problem… there was not an ounce of flour in my whole kitchen. No almond flour, no coconut flour, no nothing. What’s a cook to do? Well like many poor graduate students who have gone before me, I looked around my kitchen, made a mental note of the ingredients I did have and did an experiment. I had seen online that people have successfully made flourless pancakes out of overly ripe bananas and I felt the consistency of a mashed sweet potato would be about equivalent. Sure enough it was! I was so excited by how these turned out! It was nothing other than a miraculous kitchen revelation for me. I felt like they tasted very similar to traditional pancakes but my husband said they tasted more like french toast. Regardless, they tasted like a comforting, successful, grain-free kitchen triumph! Please make these.. you will thank me!
1 Small to Medium Sweet Potato (The size of the potato IS important so if you have a larger potato cut it down to size)
1/4 tsp of baking powder
dash of salt
1/4 tsp of cinnamon
1/8 tsp of nutmeg
1/2 tsp of vanilla extract
1-2 TBS of chopped pecans (optional)
1/2 – 1 tsp of honey
oil or fat for frying ( I used bacon fat, but butter, olive oil or coconut oil would work as well)
Directions: Peel your sweet potato and cut it into smaller chunks. In a medium pot, cover your sweet potato with water and bring to a boil, cooking until very soft. Drain, and use a potato masher or hand mixer to mash your sweet potato. In a large bowl, combine sweet potato and all other ingredients, mixing thoroughly. Once a well-mixed batter is formed, simply fry in a large frying pan just as you would traditional pancakes. Air on the smaller size with these pancakes… the batter is a little bit sticky so the smaller size makes them easier to flip. (About the size of the bottom of a coffee cup will be right) Serve with maple syrup. Enjoy.