It's time to switch things up with your standard flapjack fare this Fall! This Paleo recipe features two seasonal staples I love to eat: sweet potatoes and fresh apples, which make for a potato pancake that's rich in vitamin A — an essential nutrient to keeping your immune system working in your favor. It also turns last night's mashed sweet potatoes into a satisfying and healthy breakfast. Far beyond the start of Fall, this recipe will definitely be making an appearance at my table during (at least) one night of Hanukkah this year.
- 2 tablespoons coconut oil, divided, for cooking
1 cup cold, leftover mashed sweet potatoes
1 red apple, peeled and grated
1 teaspoon cinnamon
5 tablespoons potato starch
1/4 teaspoon salt
- Heat 1 tablespoon of coconut oil in a large skillet over medium-heat.
- Combine all the ingredients together and divide into 4 separate cakes. Place 2 cakes into the skillet until a brown crust is formed (about 5 minutes). Flip and flatten a bit with the back of your spatula. Cook for an additional 3-5 minutes, then remove from heat.
- Add the second tablespoon of coconut oil into your skillet and cook the additional 2 pancakes following the same directions.
- Serve with a dollop of nonfat Greek yogurt, chopped apples, or an extra sprinkle of cinnamon.
Source: Calorie Count
- North American
- Makes 4 pancakes (2 servings)
- Total Time
- 19 minutes, 59 seconds
- Calories per serving