Tuesday, February 21, 2012

Sweet Potato Pancakes

From Kristi’s Kitchen


1 ¼ c. soft whole wheat flour
2 tbsp.+ ¾ tsp. coconut palm crystals
2 tbsp. aluminum free baking powder
¾ tsp. sea salt
¾ tsp. cinnamon
¼ tsp. nutmeg
½ c. mashed sweet potatoes
1 c. unsweetened vanilla almond milk
2 tbsp. grapeseed oil
2 organic eggs
½ tsp. pure vanilla extract


-Combine all ingredients in mixing bowl
-Heat griddle to 375 degrees or a cast iron skillet over MED-LO heat
-Oil the skillet
-Spoon pancake batter into heated griddle or skillet and cook until bubbles begin to form –flip and cook until springy to touch and golden brown

Top with organic butter and a drizzle of raw honey – Serve with a side of “Homemade Turkey Sausage” to round out the meal…


  1. I made these with pumpkin, added ground flax & quick oats--& they were wonderful, with such a nice fluffy texture!!!

  2. Oh--and I mixed oat & rice flour too. They were sugar-free, dairy free, and gluten free!