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Sweet Potato Apple Pancakes

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

It's time to switch things up with your standard flapjack fare this Autumn! 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 favour. It also turns last night's mashed sweet potatoes into a satisfying and healthy breakfast. And these pancakes are perfect beyond the start of Autumn.

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 by Diana Rodgers

Sweet Potato Apple Pancakes

Ingredients

  1. 2 tablespoons coconut oil, divided, for cooking
    200 grams 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

  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 yoghurt, chopped apples, or an extra sprinkle of cinnamon.


Source: Calorie Count

Nutrition

Calories per serving
431
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