Sweet Potato And Sage Pancakes Recipes

SWEET POTATO AND SAGE PANCAKES

Steps:

• Preheat the oven to 400°F. In a small bowl, whisk the flaxseed with water and set aside for 5 minutes. In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry. In another medium bowl, mix the flour, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir well to combine. Line a baking sheet with parchment paper and grease it with ghee or olive oil
• Scoop out slightly less than ½ cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a ¼- inch- thick pancake. Repeat the process. Bake for 20 minutes or until brown. Serve topped with a dollop of Coconut Yogurt or Whipped Coconut Cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
• Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.

SWEET POTATO AND SAGE PANCAKES

Steps:

• Preheat the oven to 400°F.
• In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
• In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
• In another medium bowl, mix the flour, baking soda, and salt.
• Add the wet ingredients to the dry ingredients and stir well to combine.
• Line a baking sheet with parchment paper and grease it with ghee or olive oil.
• Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
• Bake for 20 minutes or until brown.
• Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
• Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.

SWEET POTATO PANCAKES

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

SWEET POTATO SAGE PANCAKES

Steps:

• Melt the ghee in a pan over medium-low heat. The key to paleo pancakes is making them on the smaller side, and cooking them low and slow!
• Add the cooked sweet potato, coconut milk, eggs and apple cider vinegar to your food processor. Pulse until combined. Add the coconut flour, baking soda, garlic powder and salt. Pulse again until combined, scraping down the sides if needed. Add the chopped sage and pulse again until combined. The batter will thicken as the coconut flour absorbs the liquid. **No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
• Use a ¼ cup measuring cup to scoop the batter into the pan. Use a spatula to spread the batter into a small, 3" circle. Cook for 2-3 minutes, or until the bottom of the pancakes are lightly browned, then gently flip and continue to cook the other side until browned.
• Top with ghee, grassfed butter, or really whatever you'd like - enjoy!

SWEET-POTATO PANCAKES

Steps:

• Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Using a packed 1/4-cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into 3/4-inch-thick cakes.
• In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.