Paleo Sweet Potato Pancakes With Whipped Coconut Cream
Sweet potato pancakes recipe and content provided by Sheridan Austin
For a power-packed breakfast with a touch of class, try these sweet potato pancakes. Starchy sweet potatoes and a touch of vanilla create a perfectly sweet and tender hotcake, while a dollop of whipped coconut cream adds a silky finish that will have you forgetting all about pancake syrup.
Related: Savory Sweet Potato Waffles
Sweet potato pancakes make the most of everyone’s favorite orange tuber. Sweet potatoes contain slow-burning carbs, prebiotic fiber, and low-fructose sugars, among other benefits. Translation: Sweet potato pancakes will give you a satisfying breakfast without the carb coma.
Serve your sweet potato pancakes with other low-carb breakfast treats like keto chocolate muffins and coffee panna cottas for a brunch that will wow all your guests.
Paleo Sweet Potato Pancakes With Whipped Coconut Cream
https://www.bulletproof.com/recipes/paleo/sweet-potato-pancakes-recipe-paleo-2g/
Start to Finish: 30 minutes
Ingredients:
- 3 eggs
- 1 medium sweet potato (about 4 ounces), boiled and fully cooled
- 2 tablespoons green banana flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon Ceylon cinnamon (optional)
- 1/2 tablespoon erythritol monk fruit blend, such as Lakanto (optional)
- 1 tablespoon Grass-Fed Ghee or coconut oil for cooking
Whipped coconut cream ingredients:
- One 14-ounce can coconut milk, chilled overnight
- 1 teaspoon vanilla extract
- 1/2 tablespoon erythritol monk fruit blend, such as Lakanto, or liquid stevia to taste
Instructions:
- Prepare sweet potato pancakes first. Using a blender or a mixing bowl and whisk, blend all ingredients together until well combined.
- Heat a skillet on medium heat, and add a little coconut oil or ghee,. When the pan has heated, add about 1/4 cup of batter to the pan to form a pancake. Repeat until you have 2-3 pancakes in the pan.
- Allow pancakes to cook until lightly browned on one side and release easily from the pan. Flip, the continue cooking on the other side.
- Remove cooked pancakes and repeat the process until no batter remains (about 8-10 pancakes total).
- Prepare whipped coconut cream. Carefully remove your coconut milk can from the fridge and scoop out the solid portion that has separated into a medium mixing bowl. Discard the watery portion or save it for a smoothie.
- Using a whisk, add in the remaining whipped cream ingredients and whisk until it is light and fluffy. You can also do this step in a blender: Combine everything on low speed for about 30 seconds, or until the mix creates a whipped cream consistency.
- Serve sweet potato pancakes immediately with a dollop of whipped cream.
Makes: Serves 4-5
Nutritional Information (Per Pancake):
- Calories: 154
- Fat: 10.5g
- Salt: 195mg
- Carbs: 12.2g
- Fiber: 2.1g
- Sugar: 2.9g
- Sugar Alcohols: 0g
- Net Carbs: 10.1g
- Protein: 3.5g
- Cholesterol: 61mg
- Potassium: 223mg
- Vitamin D: 6mcg
- Calcium: 17mg
- Iron: 2mg
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