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Stackalicious Primal Pancakes

Stackalicious Primal Pancakes

Wow…these Stackalicious Primal Pancakes were amazing!  I felt like I was eating actual pancakes again.  There were many trials with this recipe.  Because there is no gluten to hold them together, you can’t make them too big or you’ll just get frustrated trying to flip them…that’s why these are Silver Dollar-sized pancakes.  Although, even the first small batch still flaked apart easily.  I added the arrowroot and it seemed to do the trick.

Stackalicious Primal Pancakes

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Ingredients

  • • 5 ounces sweet potatoes (about 1 large)
  • • 1 heaping teaspoon cinnamon
  • • 2 large eggs
  • • 1 tablespoon pure maple syrup
  • • 1.25 cups canned unsweetened coconut milk
  • • 2 tablespoons almond meal/flour
  • • 1/2 cup cassava flour
  • • 1/4 teaspoon sea salt
  • • ghee or coconut butter for greasing skillet
  • • Optional Toppings: Maple syrup, pecans, banana slices and a dollop of almond butter on each stack

Directions

  1. Peel and cube sweet potatoes.  Place the cubes in a medium pot filled approximately halfway with water.  Bring to a boil.  Cook until potatoes are fork tender (about 20 minutes).  Drain.
  2. Blend all of the ingredients (except, of course, the toppings and the ghee!).
  3. Melt ghee in a skillet on medium-high heat.  Spoon small silver dollar-sized pancakes in the skillet.  These take a little longer than "regular" pancakes...they also don't get air bubbles like the traditional pancakes get.  Try a few test ones to get a feel for it so you don't waste your batter.
  4. To plate:  I alternated stacking banana slices and a pancake until it was 6-high.  Put a small dollop of almond butter on each stack.  Drizzle maple syrup.  Sprinkle a little cinnamon.  Scatter some pecan pieces.
  5. Enjoy!

Ingredients

  • 5 ounces sweet potatoes (about 1 large)
  • 1 heaping teaspoon cinnamon
  • 2 large eggs
  • 1 tablespoon pure maple syrup
  • 1.25 cups canned unsweetened coconut milk
  • 2 tablespoons almond meal/flour
  • 1/2 cup cassava flour
  • 1/4 teaspoon sea salt
  • ghee or coconut butter for greasing skillet
  • Optional Toppings: Maple syrup, pecans, banana slices and a dollop of almond butter on each stack

Directions

  1. Peel and cube sweet potatoes.  Place the cubes in a medium pot filled approximately halfway with water.  Bring to a boil.  Cook until potatoes are fork tender (about 20 minutes).  Drain.
  2. Blend all of the ingredients (except, of course, the toppings and the ghee!).
  3. Melt ghee in a skillet on medium-high heat.  Spoon small silver dollar-sized pancakes in the skillet.  These take a little longer than "regular" pancakes...they also don't get air bubbles like the traditional pancakes get.  Try a few test ones to get a feel for it so you don't waste your batter.
  4. To plate:  I alternated stacking banana slices and a pancake until it was 6-high.  Put a small dollop of almond butter on each stack.  Drizzle maple syrup.  Sprinkle a little cinnamon.  Scatter some pecan pieces.
  5. Enjoy!