I could eat eggs every morning of the week, but on occasion I want something a little different. I find traditional pancakes, like those thick, cakey sponges you get at IHOP disgusting. A while back I developed a recipe for pancakes made from oat flour (adapted from a recipe I found for Paleo pancakes using almond meal). The oat flour pancakes were great, but when I decided to start eating more Paleo recipes, I wanted to develop one that was Paleo friendly.
These took a couple of attempts before I finally got them right. I will forewarn you, these do not have the texture of traditional pancakes (thank heavens!). They’re plenty sweet all by themselves without adding syrup, too. I just added a few fresh blackberries and it ended up just perfect. If you want a syrup for the pancakes, just mix some fresh fruit in a saucepan and cook it down into a sauce.
1 sweet potato
1 large banana
3 T. coconut flour
1⁄4 tsp cinnamon
1⁄8 tsp nutmeg
1⁄8 tsp cardamom
Approx 1⁄4 cup coconut milk
Peel and chop sweet potato. Bring a saucepan with water to a boil. Add sweet potato and cook 15 minutes or until soft. Drain and let cool. Measure out 1 cup of sweet potato into a large mixing bowl. Mash banana and sweet potato together using a potato masher or fork. Whisk in eggs. Add coconut flour, cinnamon, nutmeg, cardamom and about half of the coconut milk. Stir well, adding a little more coconut milk at a time as needed for a thick but pourable consistency. Let stand a few minutes to let coconut flour absorb the moisture.
Preheat a large skillet over medium heat and grease. Drop about 2 T. of the batter onto the hot pan, spreading out a little so it’s not too thick. Cook about 23 minutes per side until golden on each side. Serve topped with fruit.