There's nothing better on a crisp fall morning than a big ol stack of pancakes. These sweet potato flour pancakes enable us paleo folk to enjoy the classic favorite, grain free and gluten free!
2 large eggs, room temperature. Pastured is best. If you can’t get local eggs, Vital Farms eggs (available at Whole Foods) are great.
1/2 cup milk (use whatever you fancy. Raw grass-fed cow’s, coconut, or almond are all great. Full-fat, organic and unsweetened, please.)
1 teaspoon vanilla extract, or ¼ teaspoon vanilla powder
Sweetener to taste. 1/2 tablespoon honey works well.
1/4 cup + two heaping tbsp sweet potato flour
1/4 teaspoon salt (RealSalt is best)
1/2 teaspoon baking soda
Coconut oil for frying (Nutiva is best)
Preheat pan or griddle over medium-low heat. Beat eggs until frothy, around two minutes. Mix in milk, sweetener, and vanilla extract (if using vanilla powder, mix that into dry ingredients below.)
In a separate bowl, whisk together dry ingredients — sweet potato flour, salt, and baking soda (and vanilla powder, if using). Stir wet mixture into dry until everything is incorporated, but do not overbeat.
Grease pan with coconut oil. Spoon a few tablespoons of batter into pan for each pancake. The pancakes should be small — 3-4 inches in diameter. Do not attempt to make them too big, or you’ll never get them flipped without falling apart. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Be very very careful while flipping these — they’re a lot more fragile than regular pancakes. If it seems like they’re coming apart, they’re not ready to flip yet. If they're browning too fast, turn down the heat.
Slather them with salted pastured butter (or coconut oil, or ghee). If you want to go crazy, add a little maple syrup, honey, or fruit. Mmmmmmm! Makes enough for one hungry person. Double or triple as appropriate.
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