Sweet Potato Pancakes

Enjoy these pancakes for breakfast or use them as a bun for any burger! They can be made ahead of time and reheated to use within a few days. For a lower-carb option, make them with shredded carrots instead of sweet potatoes.

PREP TIME

15 minutes

COOKING TIME

20 minutes

YIELD

4-5 large pancakes 

 Ingredients

3 eggs

2 teaspoons coconut flour

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or shred them by hand) 

Coconut oil for pan frying (amount will vary)

 CHANGE IT UP

Replace the cinnamon and ginger with 1/4 teaspoon of rosemary.

NUTS

EGGS

NIGHTSHADES

FODMAPS

In a medium-sized mixing bowl, beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.

Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are 4-6 inches in diameter, and cook approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake.

 

Zucchini Pancakes

Looking for a pancake recipe that’s savory instead of sweet? Look no further! Make extra to reheat anytime or eat them cold the next day.

PREP TIME

10 minutes

COOKING TIME

20 minutes

YIELD

Approximately 8 small pancakes or 2 servings


 

Ingredients

3 eggs

1 tablespoon coconut flour

Sea salt and black pepper to taste

2 cups shredded zucchini (using a food processor with a shredding disc is ideal, or by hand)

Coconut oil or bacon grease for pan frying (amount will vary)

SIDE NOTE

A food processor makes this recipe super quick and easy.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Beat the eggs with the coconut flour, sea salt, and black pepper. Mix in the shredded zucchini until well combined.

Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are approximately 4-6 inches in diameter.

Cook until they hold together, flipping once as you would a standard pancake.

Serve warm or at room temperature.

 

Currant Cottage Cheese Pancakes

Blueberry pancakes are an iconic breakfast staple, sacred Americana, hazy dream of cold cereal eaters everywhere. But blueberries bleed into tart, black puddles. They sog out pancakes that you were very careful to fluff. And they don’t go all that well with maple.

Deborah Madison, who’s best known for her vegetarian cookbooks, came up with a better idea in The Savory Way, her book dedicated to better home cooking with readily available staples. Tiny dried currants, when plumped up first in hot water (or something stronger) and added generously to a batter, do very good things for a pancake. They thread and disperse seamlessly into the cakes, adding moisture and subtle winey sweetness without spilling out of their skins and flooding the crumb like a sloppy-drunk blueberry would. (For the solution to sloppy-drunk blueberry pie.)

Cottage cheese and sour cream give the pancakes even more delicate buoyancy. (Even if you don’t understand cottage cheese as a snack, you will understand it in pancake form.) Madison suggests serving with powdered sugar and lemon, but a good smear of salted butter is another fitting option.

Makes about 20 (3-inch/7.5cm) pancakes

1 cup (145g) dried currants or raisins

1 cup (225g) cottage cheese, dry-curd if possible

1 cup (230g) sour cream, plus more to serve

5 large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Several gratings of nutmeg

1 tablespoon sugar

1 cup (125g) unbleached all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

Butter, for frying

Confectioners’ sugar and lemon, for serving (optional)

1 Unless the currants are soft, cover them with very hot water and set them aside to plump while you make the batter.

2 Whisk the cottage cheese and sour cream together; then beat in the eggs, one at a time. Stir in the vanilla, lemon zest, nutmeg, and sugar; then add the flour, baking powder, and salt. Stir gently to combine without overmixing

3 Melt a tablespoon of butter in a wide frying pan and, when it’s hot, drop in the batter by the spoonful. Cook over medium heat until browned on the bottom, then flip once and cook until lightly colored on the other side.

4 Serve the pancakes with confectioners’ sugar and a wedge of lemon, plus extra sour cream if desired.