While for the most part I’ve not had a lot of carb-envy, I do miss stuff like pancakes or french toast in the morning. And while there are lots of gluten-free versions, having mainly carbs for breakfast screws up my day (in that I crash and want to sleep all morning). While I love my eggs-and-veggies breakfasts, sometimes a girl just needs some damn pancakes.
I’ve seen the smashed banana pancakes around, but I decided to see if there was a sweet potato version. There was, but it was less than perfect. It’s too eggy; too wet. It’s almost impossible to turn and falls apart easily. So I thought about what made my favorite pancake recipe so good, and kind of mashed it up. There’s a trick to the cooking part, so read carefully.
1/2 C mashed cooked sweet potato (I smooth mine out using a ricer)
2 tbs almond flour
1 tbsp ground flax
1 tbsp melted butter or coconut oil
pinch (or more) cinnamon and other spices to taste (I like a good wallop of ground ginger in mine)chopped pecans (optional)
1 tbs finely shredded unsweetened coconut (optional but helpful)
oil for cooking.
Turn on your broiler and set a rack in the top third of the oven. On the stove, heat a small, non-stick frying pan with enough oil to coat the bottom thinly. Use around 1/3 cup batter and plop in the pan. Spread it out or bang the pan on your stove to flatten it out. Cook on medium high until bubbles form around the outside of the pancake. Stick it in the broiler for a few minutes until the top of the pancake starts to set (but not brown). It should lose some of its sheen. Take it out (use a potholder!) and flip the pancake. Cook until browned on the other side.
The recipe makes 4 small-medium cakes. Serve with butter and honey, or whatever works for you. If you want to freeze, allow to cool, separate with parchment paper, and put in a freezer bag. Toast in your oven or toaster oven to reheat (pretty much the same as an Eggo).