🥞 I miss pancakes so. much. 🥞
Before I went AIP, I had a go-to super fluffy pancake recipe which was obviously full of almond flour and eggs 🙄 So I had to say goodbye to those – FOR NOW.
I’ve been wanting to try making an AIP friendly pancake recipe for the longest time – and one that doesn’t involve super crazy ingredients or use a highly processed and sugary protein powder as a base. I also wanted something that didn’t have bananas or apple sauce as an egg substitute because I like keeping my sugar low.
I guess you could say I’m picky, but that’s just how I roll 🤷
I’ve tried making AIP pancakes a few months back, but my recipe ended up not working.
So I’ve had this sweet potato pancake idea in my head for a while and finally got around to trying it! And it freakin’ worked! AND it’s so good I want to have them every morning for breakfast now.
They’re gluten free, sugar free, paleo and AIP (so no eggs or nuts!) and they can be made vegan if you don’t add in the collagen! They wouldn’t have much protein if the collagen is omitted, but they would still taste amazing!
BTW I have a coupon code for you guys (HEALTHJUNKEE10) to get 10% off of Further Food collagen, so no excuses not to make this recipe!
These are so yummy I don’t want to keep you waiting any longer, so here goes the recipe!
- 1 cup cubed steamed sweet potato (shortcut – get frozen sweet potato and steam it)
- 2/3 cup coconut milk
- 2 tsp cinnamon
- 1/4 tsp himalayan pink salt
- 3 scoops marine collagen (use code HEALTHJUNKEE10 for 10% off)
- 2 tbsp coconut flour
Steam the sweet potato cubes until they are soft (I like using frozen sweet potato for quicker prep!)
Place cast iron skillet over high heat so it’s nice and hot once you’re ready to cook the pancakes!
Add sweet potato to a blender and blend on high until its broken down. Then add in the other ingredients and blend until smooth. You might have to push down the sides a little bit but avoid adding more liquid so it stays thick.
Drizzle some avocado or coconut oil on the skillet and scoop 1/4 cup size servings of the batter onto the hot skillet. Cook for about 1-2 minutes or until the sides of the pancake starts bubbling, then flip and cook for another minute.
Repeat for the rest of the batter.
Top your pancakes with maple syrup, coconut butter, and/or fresh fruit!
I hope you guys try this out because they are seriously amazing and addicting! Make sure to share with me if you do!
– PIN IT –