Sweet Potato Pancakes, Grain and Casein Free


Sweet Potato Pancakes, Grain and Casein Free

Sweet Potato Pancakes, Grain and Casein Free

I just had to get this posted today, it’s Pancake Day!  You think I’m kidding but I’m not, Pancake Day, also called Shrove or Fat Tuesday is the last day of feasting before Lent.  Truth be told,  I had not thought about Pancake Day or Mardi Gras when I woke up this morning with the mountain blanketed in snow.   Snowy mornings are like weekend mornings in our house, and the boys love a hearty breakfast to start their day.  I decided to use a leftover sweet potato to make pancakes.   Sweet potatoes are a staple in our home;  not only do they taste great, but they are a nutrient dense source of antioxidants, anti-inflammatory nutrients, and they help regulate blood sugar.   Sweet potatoes also provide significant amounts of Maganese, Copper, Pantothenic Acid, Biotin, Potassium, Fiber and Vitamins A, B 1, B3, B6, and C.  This recipe is simple to make and can be whipped up in a blender in less than 5 minutes.  Simplifying snowy mornings, (or any morning) and providing a nutrient dense breakfast is always a good thing.


1 Cup Sweet Potato (mashed)
2 Tablespoons Coconut Flour
4 Pastured Eggs (room temperature)
1/4 Cup Raw Honey or Maple Syrup
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt
Dash of Ground Cloves
Butter, Coconut Oil, or other fat (for cooking the pancakes)


Place eggs in a blender and whip until smooth and frothy.

Add the remainder of the ingredients and process in the blender until well combined.

Preheat your skillet/frying pan with your fat of choice over a low to medium low heat.

Pour small amounts of the pancake mixture into the skillet and smooth/flatten if necessary.

NOTE:  It is best to keep the pancakes small to make them more manageable when flipping, I use a little less than 1/4 Cup per pancake and smooth the pancake with the bottom of the measuring cup.

Cook until the they begin to look dry on the edges and carefully flip to cook on the other side.

Approximately 3 minutes cook time for small pancakes.

We like these served with melted butter, maple syrup and toasted pecan pieces.

Breakfast, Health, Recipes

Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>