Wow…these were amazing! I felt like I was eating actual pancakes again. There were many trials with this recipe. Because there is no gluten to hold them together, you can’t make them too big or you’ll just get frustrated trying to flip them…that’s why these are Silver Dollar-sized pancakes. Although, even the first small batch still flaked apart easily. I added the arrowroot and it seemed to do the trick.
5 ounces sweet potatoes
1 heaping tsp of Vietnamese cinnamon (or preferred kind)
1T maple syrup
3/4 can coconut milk
2T almond flour
1/3 cup coconut flour
1.5 T arrowroot
1/4 tsp sea salt
ghee or coconut butter for greasing skillet
SUGGESTED TOPPINGS: Maple syrup, pecans, banana slices and a dollop of almond butter on each stack.
Peel and cube sweet potatoes. Place the cubes in a medium pot filled approximately halfway with water. Bring to a boil. Cook until potatoes are tender. It will be easy to insert a fork once they are tender. Drain water.
Blend all of the ingredients (except, of course, for the toppings and the ghee!).
Melt ghee in a skillet on medium-high heat. Spoon small silver dollar-sized pancakes in the skillet. These take a little longer than “regular” pancakes…they also don’t get air bubbles like the traditional pancakes get. Try a few test ones to get a feel for it so you don’t waste your batter.
To plate: I alternated stacking banana slices and a pancake untill it was 6-high. Put a small dollop of almond butter on each stack. Drizzle maple syrup. Sprinkle a little cinnamon. Scatter some pecan pieces. Enjoy!