The other night, as I was eating a baked sweet potato with crispy sage, I thought what a genius combination it was. Sweet and savory. My favorite! The overgrown sage in my garden is begging to be used, so I knew I had to create something! And then it hit me right before I went to bed one night. Pancakes!
Most of my recipe ideas come to me right as I’m falling asleep. Why is that? I don’t really care why, all I know is that when the idea comes, and it sounds delicious, you go with it!
These pancakes are SO. GOOD. They’d be great for breakfast next to some eggs and bacon, or for lunch or dinner, topped with a burger or served with some grilled chicken! They’d also be great for a midnight snack. I don’t judge.
Anyway, when I want 49 of something I’ve created, I know it’s a hit. I’m hoping you love them as much as I do!
P.S. Make a double batch.
Sweet Potato Sage Pancakes
- 1 Tablespoon ghee (or coconut oil)
- 1/2 cup cooked sweet potato, cooled (I used a leftover baked sweet potato)
- 1/2 cup coconut milk
- 2 eggs
- 1/2 teaspoon apple cider vinegar
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 Tablespoons fresh sage, chopped
- Melt the ghee in a pan over medium-low heat. The key to paleo pancakes is making them on the smaller side, and cooking them low and slow!
- Add the cooked sweet potato, coconut milk, eggs and apple cider vinegar to your food processor. Pulse until combined. Add the coconut flour, baking soda, garlic powder and salt. Pulse again until combined, scraping down the sides if needed. Add the chopped sage and pulse again until combined. The batter will thicken as the coconut flour absorbs the liquid. **No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
- Use a ¼ cup measuring cup to scoop the batter into the pan. Use a spatula to spread the batter into a small, 3" circle. Cook for 2-3 minutes, or until the bottom of the pancakes are lightly browned, then gently flip and continue to cook the other side until browned.
- Top with ghee, grassfed butter, or really whatever you'd like - enjoy!
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