Sweet Potato Pancakes {Paleo; Gluten Free; Dairy Free}

I just love pancakes. Being as heavily pregnant as I was when i wrote this post, pancakes were one of the comfort foods I frequently longed for. Those cravings are for real—what everyone says about pregnancy cravings is true. Listen to those who tell you about pregnancy cravings (just don’t listen when Grandma Janie tells you that holding a black cat will steal away your baby’s soul).

Though, now that I am thinking about it, when hasn’t there been a Saturday morning that I haven’t wanted pancakes—pregnant or not? I certainly can’t think of one. I think that would be an impossibility.

Pancakes are for always. Pancakes will never let you down.


As wonderful as pancakes are however, traditional pancakes are the grain-free, allergy-free, and sugar-free eaters worst nightmare. Flour. Milk. Sugar. Various unpronounceable ingredients (if you happen to buy the packet mix). They’re all present—present and waiting to really steal away your soul. Okay, maybe not your soul, but certainly they are doing your health no favors.

That’s where these delectable pancakes come in. These particular pancakes are particularly good for you and your family because they are grain-free, and one of the primary ingredients is coconut flour. This ensures that your brain will be kept out of a fog for the morning ahead, as there are no grains weighing you down and messing up your gut—just pure, grain-free, coconutty goodness.

I just love baking with coconut flour. Low in carbohydrates and high in fiber and protein, it makes an excellent baking flour substitute. Coconut flour is worth trying as a substitute for other baking flours (and a better choice for brainy breakfast baking!), because it is has:

  • A naturally high nutritional content, which makes it a healthier, allergy-free choice
  • A high protein content (14 grams of protein per 100 grams of flour!)
  • A high fiber content, containing a whopping 43 grams of fiber per 100 grams of coconut flour—that’s double the amount found in wheat bran! The fiber content present in coconut flour is also effective at lowering cholesterol levels.
  • A low glycemic index, and so is better at regulating blood sugar levels.

I was watching a TED Talk the other day that talked about reversing Type II Diabetes where the speaker said that coconut flour was a great substitute for diabetes sufferers!

Coconut flour can be tricky to learn how to use, as it has a far different texture to regular baking flours. I have been experimenting with a sweet potato pancake recipe for a while—and finally came up with pancakes that were fluffy, light, and didn’t fall apart when I flipped them in the pan. Once you get the hang of how it works, it’s very easy to use and tastes great! Just have a go of these sweet potato pancakes and see for yourself!


Sweet Potato Pancakes {Paleo; Gluten Free; Dairy Free}


1 cup sweet potato (any variety), skin removed, cooked, cooled, and pureed (You won’t taste this, I swear! I used leftovers from another night—hooray for batch cooking! Note: I have made a batch using a blend if yellow and purple, and also a batch using gold. The former held together better, while I thought the gold tasted better – but both turned out fine)

1/4 cup coconut flour

4 eggs

4 tbsp coconut milk

1 tsp baking soda

1 tsp cinnamon

1/4 t. vanilla extract

4 tsp coconut oil

This post is a guest post at Intoxicated on Life, and part of the "Brainy Breakfast" series. Click through the link below to see the full recipe, and check out the other contributor's contributions!

Click here to see the full recipe!

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