When I’m doing my leptin reset days once a week or so, I try to eat sweet potato pancakes, first chance I get.
We found this muse recipe but added psyllium husk powder to it, as the recipe as written needed something to cohere the pancake together. I’ve written about psyllium husk before and it certainly helped in making these pancakes more cohesive– but this recipe still needs some work.
In general, I have been looking for something that acts as gluten would without being gluten, as gluten incites inflammation/a cytokine cascade in everyone’s body– you don’t need to have celiac disease to have a reason to avoid gluten.
These pancakes are definitely tasty but they’re very souffle-like vs. pancake-like in their interior. I’ll keep you updated on any recipe updates but for now:
Paleo Sweet Potato Pancakes
Ingredients 1/2 cup organic sweet potato puree 2 pasture-raised eggs 1 tbsp organic coconut flour 2 tbs psyillium husk powder 1 1/2 tsp cinnamon 1/4 tsp baking soda 1/4 tsp organic vanilla extract almond milk to thin batter out, as desired grass-fed salted butter for pan and to put on top of pancakes Lakanto Monkfruit Maple Syrup to taste
Combine all but the last two ingredients and finish it off with enough almond milk to make it slightly runny. Use less for thicker pancakes, more for thinner pancakes. Use an immersion blender to avoid clumps.
Heat butter on a griddle over medium heat. Pour batter to desired pancake size and cook until bubbles start to form. Flip the pancake and cook for another minute or so until fully cooked.
Repeat with the rest of the batter and enjoy with a pat of grass-fed butter and Lakanto Monkfruit maple syrup!