Sweet Potato Apple Pancakes Are a Paleo Eater's Dream Breakfast

By Lizzie Fuhr

Updated on 9/5/2014 at 7:32 AM

It's time to switch things up with your standard flapjack fare this Fall! This Paleo recipe features two seasonal staples I love to eat: sweet potatoes and fresh apples, which make for a potato pancake that's rich in vitamin A — an essential nutrient to keeping your immune system working in your favor. It also turns last night's mashed sweet potatoes into a satisfying and healthy breakfast. Far beyond the start of Fall, this recipe will definitely be making an appearance at my table during (at least) one night of Hanukkah this year.

Sweet Potato, Apple, and Cinnamon Pancakes

Cook Time20 minutes
YieldMakes 4 pancakes (2 servings)
Calories431

From Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals by Diana Rodgers

INGREDIENTS

    • 2 tablespoons coconut oil, divided, for cooking
    • 1 cup cold, leftover mashed sweet potatoes
    • 1 red apple, peeled and grated
    • 1 egg
    • 1 teaspoon cinnamon
    • 5 tablespoons potato starch
    • 1/4 teaspoon salt

    INSTRUCTIONS

    1. Heat 1 tablespoon of coconut oil in a large skillet over medium-heat.

    2. Combine all the ingredients together and divide into 4 separate cakes. Place 2 cakes into the skillet until a brown crust is formed (about 5 minutes). Flip and flatten a bit with the back of your spatula. Cook for an additional 3-5 minutes, then remove from heat.

    3. Add the second tablespoon of coconut oil into your skillet and cook the additional 2 pancakes following the same directions.

    4. Serve with a dollop of nonfat Greek yogurt, chopped apples, or an extra sprinkle of cinnamon.