Pumpkin Pancake Failure

Paleo pancakes are not like traditional pancakes but usually can satisfy a craving for the card loaded deliciousness.  I tried to make paleo pumpkin pancakes this morning, but ended up with something that was closer to pumpkin pie filling than pancake...somewhere in between.  I tried adding more coconut milk like the recipe said...didn't help.  I tried adding in some almond flour because what the hell, it might help. It did, a little but the whole point was to not use flour, to keep these low in carbs. 

Needless to say my 'pancakes' did taste good and I ate them, but this is not a recipe I'd try again.  Now please note, I used canned pumpkin instead of sweet potatoes.  It's possible using a sweet potato (that you cook and mash yourself) would result in a much better pancake.  The biggest problem with these is flipping them, as soon as I would lift to flip, whatever wasn't on the spatula would fall off.  So tips, keep them small, maybe add some almond flour to help them keep some form, and have patience as it takes awhile to get anything that resembles a pancake.  Or maybe that's just me.  As I mentioned I'm not a good cook :)  Also I just used sugar free maple syrup instead of making the butter.

Sweet Potato Pancakes (I substituted canned pumpkin instead)

Ingredients 

• 3 eggs
• 1 ½ c sweet potato (about 1 large)
• ½ c almond butter
• ½ c carton unsweetened coconut milk (we used So Delicious brand)
• 1 t baking soda
• 1 t baking powder
• 2 t cinnamon
• ½ t nutmeg
• ½ t salt
• coconut oil

 

For the Maple, Pecan Coconut Butter (I didn't make this)

• 3 T coconut butter* (or use butter if you eat dairy)
• 3 T toasted pecans, chopped
• 2 T maple syrup
• 1 t cinnamon

 

Method

 

Peel, chop into small pieces, and boil your sweet potato until it’s fork tender.
Once the sweet potato is cooked and cooled, add all ingredients to blender and blend thoroughly.
Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick…add a little more coconut milk until you get the right consistency.
Heat your griddle/cast iron/non-stick skillet over medium heat. Melt a generous bit of coconut oil and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles near the center flip and cook other side (each side 2-3 minutes). Add more coconut oil to cook surface as needed between batches.
Getting your heat right is the key to cooking these babies. If it’s too hot you’ll burn your pancakes before they’re cooked through. Try a small dollop of batter as a “tester” to see if the temp is just right before committing the entire batch. If your oil is smoking at any point it’s probably too hot. So adjust your heat accordingly during cooking. It can be a little tricky, don’t say we didn’t warn you.
Let your pancakes rest in the oven on “warm” on a paper towel lined plate until all batches are complete.

 

For the butter

 

Mix all the ingredients together and spoon on top of the pancakes.

*Coconut butter is a puree of coconut meat, it’s that simple. You can buy it at many health food stores or on Amazon.com. If you can’t find it, try coconut oil and let me know how it turns out.