Sweet Potato, Apple, and Cinnamon Pancakes
From Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals [1] 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
Directions
- Heat 1 tablespoon of coconut oil in a large skillet over medium-heat.
- 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.
- Add the second tablespoon of coconut oil into your skillet and cook the additional 2 pancakes following the same directions.
- Serve with a dollop of nonfat Greek yogurt, chopped apples, or an extra sprinkle of cinnamon.
Source: Calorie Count [2]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- Makes 4 pancakes (2 servings)
- Total Time
- 19 minutes, 59 seconds
Nutrition
- Calories per serving
- 431