The months are rolling by and it is already fall- time for pumpkins, apple cider, crackling fires and lots of soups. This month our seasonally themed improv challenge calls for a recipe made using sweet potatoes and honey. With Thanksgiving coming up it would’ve been easy to whip up a classic sweet potato and nut dish, or do a makeover of my flourless pumpkin cake bars or even use sweet potato as a sub for pumpkin a pumpkin pie smoothie. But, I wanted something a little different and thought that flourless, mini sweet potato pancakes would be just perfect.
Is it just me or are all “mini” things infinitely cuter? These silver dollar sized sweet potato pancakes are no exception to the rule. With a subtly sweet flavor, they just scream fall and beg to be enjoyed with a hot cut of tea or maybe a tall glass of raw milk. You could easily make these into pumpkin pancakes by subbing in pumpkin puree for the sweet potato. The fact that they are gluten free, grain free and can easily be made dairy free makes for a very allergy friendly recipe. Be sure to top them with plenty of raw, grass-fed butter :)
Ingredients
- 1 cup sweet potato puree (sweet potato that has been cooked and thoroughly mashed)
- 4 eggs preferably from pastured chickens
- 2/3-1 cup milk (dairy or coconut milk)
- 2 teaspoons vanilla extract- make your own extract easily
- 1 tablespoon honey
- 1/2 cup coconut flour (my favorite coconut flour)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt or real salt
- 2 tablespoons butter or coconut oil
Instructions
- Combine all ingredients in a bowl and beat with a mixer until very well blended. Start with 2/3C milk and add more until batter is a nice consistency.
- Heat a skillet over medium heat and grease it well with butter or coconut oil. Drop batter by tablespoonful and cook for a few minutes on each side, or until slightly golden. Serve with butter and a bit of raw honey or syrup, if desired.
What is your favorite way to prepare sweet potatoes?
YUMMY! (Unfortunately, one of my teenagers knocked my jar of coconut flour off the shelf in the pantry which sent shards of glass & flour all over my kitchen…)
I am “pinning” your recipe to try after my trip to the market…
Oh how I love sweet potato pancakes – There’s a restaurant in Asheville that serves the best ones! I’ve been dreaming about them all fall and finally picked up some stuff to make them this weekend. I like that your version is flourless though – I’ll have to hunt down some coconut flour!
I agree with you. Things made in mini are cuter, and therefore taste better!
Your mini pancakes look gorgeous. I wish I had some right now!
Minis are the best. I adore sweet potato pancakes and have to try your flourless version.
My sweet potato & honey recipe: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp.
Funny you mention a mashed dish with nuts – that’s what I chose while looking for a better Thanksgiving dish.
Your recipe gives me a reason to pick up and bake a few more. Having extra mash on hand will make these pancakes a cinch!
As a kid, I was always so excited when my mom said we were having “silver dollar pancakes.” These look wonderful. It’s nice to see some breakfast foods in the improv this month.
Thanks, Kristen. Have a blessed day and thank you for hosting the improv :)
These look awesome. And yes, mini anything is always cuter! Just to let you know, your link to coconut flour, is not “linked” if you know what I’m saying. :) Have a great day Katie.
Thanks for the heads up. Hope you have a great day as well, France.
Yummy! I love sweet potato but never get as far as baking or mashing! Thank you for sharing your delicious recipe.
Wow! First paleo pancake recipe I’ve made and it’s great! I used 1/2 coconut cream and 1/2 whole milk for the liquids part.
I would suggest using very low heat when you cook those, and cover the pan with a lid to make sure they cook thoroughly. I made the first two on setting 6 out of 9 and they burnt on both sides and were still mushy inside! Even on setting 3, they still burnt a bit. The sweet spot for me seemed to be on 2 and giving them a good 3-4 mins per side to cook through without burning on the outside.