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 :)
What is your favorite way to prepare sweet potatoes?