I write blog posts in advance, often on the weekends when I have time to both leptin reset as well as develop recipes. A couple days ago, I had posted a recipe for Paleo Sweet Potato Pancakes but it still wasn’t perfect, as the texture was still souflee-like– that post was the result from an experiment from a few weekends ago.
A week later, we tried to make these pancakes again and this time, the results were much better. The secret to this version is grass-fed whey protein.
We still used an immersion blender to prevent clumps in the batter. I feel like this is the final version but Daniel still feels we could do better. Try these out as part of your cyclical ketosis diet and be the judge!
Daniel’s Paleo Sweet Potato Pancakes
Ingredients: 4 tbs sweet potato puree 1/4 cup rolled non-GMO oats 1/4 cup grass-fed whey protein powder 1 tablespoon coconut flour 8 drop of liquid stevia dash of vanilla extracct 2 pasture-raised eggs 2 teaspoons baking powder 2 teaspoons cinnamon powder almond milk for consistency salted grass-fed butter for pan and for topping pancakes Lakanto Monkfruit Maple Syrup to taste
Combine all ingredients and finish it off with enough almond milk to make it slightly runny. Use less for thicker pancakes, more for thinner pancakes. After mixing with an immersion blender, let sit for 5 minutes and gauge runniness again; the coconut flour will soak up some of the liquid over this rest period.
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!