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Paleo Sweet Potato Pancakes with Maple, Pecan Coconut Butter

sweet potato pancakes

If at first you don’t succeed, try, try, try again–that was the theme for this recipe. As a matter of fact, the 4th batch was the charm. We tried everything from almond flour to coconut flour, varying the sweet potato ratio, fiddling with the leavener, decreasing the number of eggs, and then finally… when we thought all hope was lost–s u c c e s s. Pardon my dramatics, we are obviously very happy.

Yield: about 20 4 inch pancakes


  • 3 eggs
  • 1 ½ c sweet potato (about 1 large)
  • ½ c almond butter
  • ½ c carton unsweetened coconut milk (we used So Delicious brand)
  • 1 t baking soda
  • 1 t baking powder
  • 2 t cinnamon
  • ½ t nutmeg
  • ½  t salt
  • coconut oil

For the Maple, Pecan Coconut Butter

  • 3 T coconut butter* (or use butter if you eat dairy)
  • 3 T toasted pecans, chopped
  • 2 T maple syrup
  • 1 t cinnamon


Peel, chop into small pieces,and boil your sweet potato until it’s fork tender.

Once the sweet potato is cooked and cooled, add all ingredients to blender and blend thoroughly.

Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick…add a little more coconut milk until you get the right consistency.

Heat your griddle/cast iron/non-stick skillet over medium heat. Melt a generous bit of coconut oil and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles near the center flip and cook other side (each side 2-3 minutes). Add more coconut oil to cook surface as needed between batches.

Getting your heat right is the key to cooking these babies. If it’s too hot you’ll burn your pancakes before they’re cooked through. Try a small dollop of batter as a “tester” to see if the temp is just right before committing the entire batch. If your oil is smoking at any point it’s probably too hot. So adjust your heat accordingly during cooking. It can be a little tricky, don’t say we didn’t warn you.

Let your pancakes rest in the oven on “warm” on a paper towel lined plate until all batches are complete.

For the butter

Mix all the ingredients together and spoon on top of the pancakes.

*Coconut butter is a puree of coconut meat, it’s that simple. You can buy it at many health food stores or on If you can’t find it, try coconut oil and let me know how it turns out.

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  • Reply
    October 4, 2010 at 5:51 pm

    Oh i just adore you! Your pictures are always SO awesome! This recipe looks amazing!
    Made chocolate chip bakies for the 4th time this weekend and they can out perfect this time around! Made them smaller than i usually do and they cook a little easier.

    • Reply
      megan keatley
      October 4, 2010 at 10:17 pm

      girrrrrlllllll you better not be eating 4 batches of bakies in one weekend! glad you’ve perfected them though!

      • Reply
        October 4, 2010 at 10:37 pm

        Haha well i COULD easily do that, BUT sadly no. Not enough brown bananas laying around lol. I’ve made them on 4 seperate occasions haha, but my boyfriend loved them this time and said they were the best so far.
        Trying the brownies next time 🙂 And making him this for breakfast this weekend!! Looks like you’re improving relationships along with paleo meals all at the same time!! You go girl!

  • Reply
    Liz N
    October 4, 2010 at 5:55 pm

    These look amazing! I have to try these soon! My daughter is going to love these!

  • Reply
    Primal Mami
    October 5, 2010 at 9:29 am

    I love the fact that you don’t need tons of almond or coconut flour to make these. Crossing my fingers that the kiddies like them. Can’t wait to try them out!

    • Reply
      Brandon K
      October 5, 2010 at 9:52 am

      thanks for noticing, we actually had that exact same reaction. that stuff is expensive!

      • Reply
        June 19, 2012 at 3:51 pm

        So no flour in this one?

  • Reply
    Jo Ann
    October 6, 2010 at 11:15 am

    I want to try these at lunch today… just one question though:

    ◦½ c carton unsweetened coconut milk (we used So Delicious brand)

    Is that 1/2 cup or 1/2 a carton? I live in Canada and don’t have that brand available, so I don’t know how much is in a carton.

    P.S. I’m LOVING your website! Keep up the awesome recipes!

    • Reply
      October 6, 2010 at 2:12 pm

      might not have caught you before lunch, sorry about that…it is 1/2 cup of the coconut milk. that brand is a beverage type coconut milk that is the consistency of regular milk. we wanted people to know we didn’t use the thick stuff in the can. if that’s what you have i would recommend thinning 1/4 cup of canned coconut milk with 1/4 cup of water. hope that works, enjoy your lunch.

      p.s. by the time we perfected the recipe we had them for “brinner”

  • Reply
    October 9, 2010 at 11:48 am

    I don’t have a Whole Foods near me so I made my own butter using an 8 oz bag of organic shredded and dehydrated coconut. I just put it in the food processor for about 8 minutes. Just turn it on and let it spin!

    • Reply
      July 15, 2015 at 5:04 pm

      Thank you, Daina

  • Reply
    megan keatley
    October 9, 2010 at 2:31 pm

    clever! we will definitely be trying that out…

  • Reply
    October 9, 2010 at 2:36 pm

    I’m trying not to eat almonds and almond butter because it upsets my stomach…do you think coconut butter would work okay?

  • Reply
    megan keatley
    October 9, 2010 at 5:34 pm

    honestly, i think it would turn into a melt-y, gloppy mess. but i’m not 100% sure. i’d be interested to hear how it turned out. how did you deduce that almonds cause your irritation? i haven’t heard that before…

    • Reply
      February 1, 2013 at 1:24 pm

      We actually had to stay away from almonds for awhile because it made my sons eczema flair. We’re doing GAPS and now he can tolerate them but in small amounts. My husband even realized he had an issue with them once we started eliminating everything and slowly adding them back in. When they’re soaked 1st they’re easier to tolerate but I think between the high PUFAS and omega 6 content, along with the anti nutrients…they’re just difficult nuts. I would think cooking with them often wouldnt be good either because cooking PUFAS changes the whole molecular structure. However if your diet doesnt consist of many other PUFAS and processed foods you would think the small amount in treats would be ok. Just thinking out loud. I know macadamia nuts are more tolerated tho because they are mainly a MUFA and dont have as mny anti nutrient properties. Either way, just putting my two sense in. love you’lls recipes!

      • Reply
        February 2, 2013 at 12:32 am

        Alexis…we have found a way to make 99% of our treat recipes with no almond flour or butter because of the PUFA issue…but those recipes are in the book b/c we’re that proud of it.

  • Reply
    Ben V
    October 12, 2010 at 11:19 am

    Any chance we might get a pumpkin variation on these in time for Thanksgiving?

    Also, buying direct from this site has almond meal a bit cheaper than on amazon.

    5lbs for 29 bucks. Not too shabby.

    • Reply
      megan keatley
      October 12, 2010 at 3:05 pm

      pumpkin variation=substitute equal part canned pumpkin for sweet potato mash. done.

      ends up being the same price once you factor in shipping at the honeyvillegrain site. still though, better selection on their site than amazon. i’m kind of digging the ’emergency meals’.

      • Reply
        September 17, 2012 at 4:44 pm

        2 years later, I’m so glad I read through this. I was thinking pumpkin would be amazing and would be a great substitute for fall (now). Can’t wait to try!

  • Reply
    October 12, 2010 at 12:20 pm

    These turned out awesome! I wish you had a section i could add pictures because we made a GIANT one that held together (which barely ever happens with paleo pancakes). I love the coconut butter, just recently bought it and it is AMAZING! Goes well on paleo muffins too! Thanks for the recipe 🙂

  • Reply
    October 14, 2010 at 9:18 pm

    I saw these and immediately thought that pumpkin would be yummy! I’m definitely going to try that this weekend!

  • Reply
    Liz N
    October 17, 2010 at 11:46 am

    I just made these pancakes this morning using canned pumpkin (1:1 ratio) and it turned out beautifully. My 4 year old wanted it to be a little sweeter so I put a little Mrs. Butterworths. The pecans added a nice crunch. These pancakes satisfied our carb cravings immediately! This is going to be a staple in our household, especially on Sunday mornings!

  • Reply
    October 17, 2010 at 8:26 pm

    anybody do the macronutrients on these?

  • Reply
    October 19, 2010 at 4:04 pm

    We just tried these today. Two thumbs way up!

  • Reply
    October 20, 2010 at 1:41 pm

    These are awesome. I simmered the sweet potatoes in the coconut milk with cinnamon and used the remaining coconut milk in the batter. Turned out great!

  • Reply
    October 24, 2010 at 2:06 pm

    I made these the other day and I must say absolutely wonderful!! What i’m wondering is can these be healthy??

    • Reply
      megan keatley
      October 24, 2010 at 4:53 pm

      thanks teena….and indeed, healthy can be tasty. who da thunk it?

  • Reply
    November 2, 2010 at 8:38 pm

    How would one turn these into a muffin form? Would anything need to be added to thicken before baking?

  • Reply
    November 12, 2010 at 11:15 am

    Great recipe! If I could add in my 2 cents on this……..I shortened the prep and decreased the dishes by microwaving the tater. Just rinse it off, wrap it with a few wet paper towels and microwave for about 10 mins, depending on the size. Then just scoop out the inside. I used coconut milk and water, since the So Delicious stuff in the carton has too many extra nonsense ingredients to me. This usually makes enough to have twice….just throw the blender in the fridge. Might have to add some water to thin it out the next day. Thanks for another great meal!

    • Reply
      megan keatley
      November 13, 2010 at 2:30 pm

      i understand what you’re saying about the coconut milk, but if you read the ingredients it’s really just a dilution of coconut milk with vitamins and minerals added back to it. i personally think the convenience of its viscosity outweighs any negatives that may come from it, which i don’t think are too many. that’s a great tip a/b microwaving, but it brings up an interesting point. if you’re against the carton coconut milk, why aren’t you against microwaving your food? nevertheless, i’m glad you enjoyed the pancakes!

  • Reply
    November 20, 2010 at 6:29 pm

    Sorry…wasn’t trying to cause a debate. Just thought I’d leave my input.

    • Reply
      megan keatley
      November 20, 2010 at 8:35 pm

      don’t apologize! we are in no way any sort of autocracy and appreciate all feedback/comments good or bad. i thought you brought up some great points and it actually got my wheels turning. in no way did i intend to make you feel attacked or like we didn’t appreciate your comment. so, i sincerely apologize if that was the case.

  • Reply
    Chef Rachel
    December 12, 2010 at 9:35 pm

    These look great! They’re on my list to try now! Btw: for those who wanted a paleo pumpkin muffin, here’s a recipe I’ve been making for the past two years. I’ve made them in mini muffin tins. I left out the arrowroot by mistake this evening and they still came out yummy.

    Have you seen these Flourless Almond Butter Brownies? I’ve made them with almond butter in place of sunbutter:

  • Reply
    February 6, 2011 at 10:35 am

    This was AMAZING!!!! I am blogging about it right now. So glad I found you guys!!!

  • Reply
    February 6, 2011 at 1:49 pm


    I had some left over mashed sweet potato w/ lime so it was the perfect opportunity to give this a try. I only had 1 cup of potato so I cut the recipe into 2/3 and it was perfect.

  • Reply
    February 7, 2011 at 4:11 pm

    We made this recipe as a treat after a 10-k race this weekend, and the taste was great. The pancakes turn out very thin, though, and we both found ourselves pretty hungry after 4 (when we would never eat even four “real” pancakes). Maybe it’s because we’re not used to this carb-reduction business, or maybe we just needed some eggs on the side. I’ll have to check the calorie content – maybe they’re a lot lower than “real” pancakes. Either way, the flavor and the smell were definitely delightful.

  • Reply
    brandon keatley
    February 7, 2011 at 5:07 pm

    we like to think of these kinds of treats as a side to eggs or something…you had limited protein without something else, that could be a factor. we like to think of it like a breakfast dessert that we eat at the same time as the rest of the meal.

  • Reply
    February 13, 2011 - Crossfit Jaguar
    February 13, 2011 at 1:21 pm

    […] primal pankcakes with pastured sausage and fresh berries.  Thanks to Shaina for finding the recipe and to both her and Adriana for helping to create them.  Yummy. . […]

  • Reply
    March 2, 2011 at 7:31 pm

    These turned out really good! Has anyone made waffles with these? Or think it would work?

    • Reply
      megan keatley
      March 10, 2011 at 12:47 pm

      thanks terence! we had a guy at our CF box make them into waffles and he said they turned out perfectly. hope that helps a bit.

  • Reply
    July 16, 2011 at 11:34 am

    Made these this morning and just wanted to post some advice. I used about 7oz of organic coconut milk from a can as I couldn’t find the coconut milk in the recipe. You really need to eyeball the consistency of the batter. Also, as far as the cooking, you have to change your mind set with regard to how hot to get the pan, they definitely do not cook like regular pancakes. If you put your skillet on med to med low, let it heat up, apply the oil then use the old fashioned method of spritzing some water on it when it dances, it’s hot enough. Then you have to cook them very slowly. They were very good!

  • Reply
    September 11, 2011 at 10:52 am

    Wish these would have worked for me. I didn’t have my pan too hot on med to med-low (did exactly how the recipe stated) and waited for the bubbles to form and they would not flip, just fell apart. The batter tasted delicious I just wish they would cook correctly. Does it take an extremely long time for these to cook before you can flip them? It seemed like they needed a binder really badly. Maybe next time I will try it with a little almond flour just to keep it all held together or let them cook for 10 minutes before trying to flip. A little disappointed in the recipe I was really looking forward to a yummy Sunday breakfast and had to settle for basic eggs and sausage =/

    • Reply
      brandon keatley
      September 12, 2011 at 9:24 am


      You probably noticed from our blurb above that we had some issues when we created this recipe. You always hear that cooking is an art and baking is a science and I swear…without wheat flour…it’s even worse…it’s like a mad science.

      Our baked goods containing almond butter have worked perfectly for some folks and not well for others. Our theory is that almond butters vary dramatically from brand to brand…some are very oily and smooth and others are sort of dry and crumbly (as if the oil separated and was removed).

      If you are feeling brave enough to try this again here is what I would suggest that *usually* fixes a batter like this. Up the egg to 4 in the batter and do a test cake (leaving the rest of the batter in your blender)…if it flips then go with it…If not add another egg and test again. I would think that would do the trick. Maybe also add a little extra leavener…sometimes that stuff loses some of it’s “leavening-ness”.

      That’s kind of how we experiment with a batter to begin with…it’s usually fixable. Hope this helps.

  • Reply
    September 18, 2011 at 1:14 pm


    Thanks so much! I was planning on buying sweet potatoes when I went grocery shopping today just so I can try this recipe again. I will definitely try those steps for I really want it to work out, the batter was delicious so I can only imagine how good the finished product is! Thanks again.

  • Reply
    November 4, 2011 at 9:19 pm

    Can I substitute cashew butter for the almond butter?
    Also, am I reading the recipe correctly? You don’t use flour (coconut or almond)?
    These look really great. Hope you respond soon! I am looking forward to making these.
    Thank you!

    • Reply
      brandon keatley
      November 4, 2011 at 10:59 pm

      cashew butter should be a fine sub. see above comment on “tweaking your batch on the fly” for tips. these can be tricky.

      you are correct, no flour.

      hope you like ’em. thanks.

  • Reply
    Rachel @ the minimalist mom
    November 25, 2011 at 10:51 pm

    It’s almost 4am here in the UK and I just made these up for me and my jet-lagged toddler. Delicious.

    Found these easier to work with than coconut flour pancakes. Still had to keep a close eye on the heat but they flipped easier.

    No blender? No problem. I just used a whisk. A few little bumps of swt pot but still turned out great.

    This made a huge batch. I would say we maybe ate 1/4 of the recipe this morning. Great because they will make a perfect portable toddler snack!

    Thanks for another great recipe!

  • Reply
    February 6, 2012 at 4:05 pm

    Haven’t actually made the pancakes yet, but I love the maple pecan butter. Those pancakes are amazingly insanely good, and I have made them twice in the last two weeks. Topped with this pecan butter they are to die for. As in, I almost made war on my husband so I could eat his portion. As our love for sweet potatoes seems to be exponential, I can’t wait to try these too. 🙂 Oh, and I am already planning on making your taco wings for dinner tonight. Can’t wait!

  • Reply
    March 12, 2012 at 1:31 pm

    This recipe is super delicious! I make it at least once a week. Lately I’ve been making the batter into waffles instead of pancakes, it’s super quick and easy and the temperature of the waffle iron seems to be just right.

    • Reply
      megan keatley
      March 13, 2012 at 9:53 am

      we’ve never tried to make waffles with this batter, so that’s really good to know. thanks robby!

  • Reply
    March 17, 2012 at 1:05 pm

    Made these for Saturday breakfast. With a coffee honey butter. Delish! I separated out the egg whites and beat them until stiff. Made the pancakes even more light and fluffy. Thx for the great recipe!

  • Reply
    April 6, 2012 at 5:23 pm

    Do you think this recipe would work with Ener-G egg replacer? My son and I cannot eat eggs 🙁

  • Reply
    brandon keatley
    April 6, 2012 at 6:00 pm

    I think it would. And if it doesn’t it’s not doing a very good job replacing eggs is it!!

  • Reply
    April 7, 2012 at 2:17 pm

    so i failed at making these as pancakes and as waffles, but i think that’s cause i’m impatient and suck at making both. so i put the batter in muffin cups, popped em in the oven for a bit, and had myself some pancake muffins. huzzah!

    • Reply
      megan keatley
      April 11, 2012 at 1:16 pm

      i might be stealing this! what a great idea.

  • Reply
    April 18, 2012 at 10:46 am

    Thank you for sharing so many incredible, amazingly good recipes! If it weren’t for people like you two, I think I’d starve. Me have no kitchen creativity whatsoever. Also love additional ideas given by others in comments section. Paleo is the greatest “new” lifestyle!

  • Reply
    May 6, 2012 at 8:41 am

    I love love love these! I made them the first time a few weeks ago and fed them to my kids ( who assumed they were pumpkin) and they had 4 pancakes each. Which is funny since none of the like sweet potatoes! I love them without the syrup on them and could easily eat an entire batch. So very good! Thanks for this recipe!

  • Reply
    June 26, 2012 at 7:22 pm

    How many pancakes does this recepie make?
    I’m trying to figure out how many calories each pancake has.
    thank you.

  • Reply
    August 3, 2012 at 8:27 am

    Yum…. Freaking… Yum!!!
    I made these last night for breakfast this morning. I still need to perfect my heat, turning ability or somethin’ cuz they tore a bit. Mine weren’t as pretty as yours but you couldn’t convince my tummy that they weren’t absolutely gorgeous this morning.

    And Howdy neighbor! I live and work within 5 minutes of your gym. I will have to come and get my tush whipped over there soon. I just went primal and starting dropping weight but I HAVE to start working out!

  • Reply
    August 11, 2012 at 10:21 am

    Just made these for breakfast. I was happy to see no almond or coconut flour in the recipe! The flavor was really good! I did not make the butter as I had no pecans but will try that later. You did note about the temp and I cooked on low heat, no burn at all! I do have to have more patience as it took a long time to cook through, so I have to learn patience. I will make these again!

  • Reply
    August 13, 2012 at 1:43 pm

    Awesome recipe! Pancakes aren’t my favorite, so I put these in the waffle iron. Amazing!!! Thanks for this warm batch of yummy-ness:)

  • Reply
    August 25, 2012 at 9:49 am

    Have you tried pre-making the batter and then cooking them the next morning? would really help cut down on prep time! My hungry little monster wakes up starving. thanks.

    • Reply
      megan keatley
      August 27, 2012 at 12:13 pm

      that would definitely work. BUT. don’t mix in the leavener until the a.m., when you’re ready to cook.

  • Reply
    August 26, 2012 at 12:57 pm

    The batter smells AMAZING! However, my cakes didn’t cook, I was devastated! I’ll try again!

  • Reply
    Heather Faretra
    September 22, 2012 at 9:49 am

    I have been making these every Saturday as a special breakfast. My 3 kids and I all love them (even the 2 little ones who usually refuse to eat our paleo recipes). Yum!!! and I usually use leftover baked sweet potatoes from dinner-all caramelized and gooey! But, I tried the pumpkin substitution this morning instead and it wasn’t as good. They were really hard to flip and the texture is slightly off. Still good, but better with sweet potatoes.

  • Reply
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  • Reply
    December 15, 2012 at 12:00 pm

    These pancakes were an Epic “Fail” for me. I tried your recipe to the letter..and then were a disaster. Mushy, gooey (I even thinned them out with more coconut milk) . They had no flavor whatsoever..
    I’m sure I must have done something wrong. Anyway, they looked good at least.

  • Reply
    January 2, 2013 at 5:23 pm

    Made these pancakes Christmas morning and they were fantastic! I substituted almond milk for the coconut milk because the store was closed and had no problems. Thanks for the great recipe!

  • Reply
    Gail D
    March 5, 2013 at 12:20 pm

    Unfortunately, I don’t have any almond butter. I do have some peanut butter hanging around still. Can I substitute that for the almond butter?

  • Reply
    March 7, 2013 at 9:00 pm

    These were amazing! Yet another incredible recipe from this website! THANK YOU!!!! I share your website with all my friends! I look forward to trying more recipes. Keep up the good work!

  • Reply
    April 7, 2013 at 8:20 am

    Did you mean 1/2 cup almond flour instead of almond butter? I’ve never made pancakes (paleo or not) and that just seemed like a lot of almond butter. Plus your description talks about flour. Can’t wait to make these.

  • Reply
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  • Reply
    September 3, 2013 at 1:11 pm

    I tried making these Saturday. It couldn’t have gone any worse. Pancakes stuck and didn’t flip. What am I doing wrong? Help….

    • Reply
      September 29, 2013 at 7:53 pm

      Mine did the same. I started with a plastic spatula and moved to a metal one, and everything started to work. Hopefully try 2 will work out for ya.

  • Reply
    September 19, 2013 at 1:43 pm

    I made these today. The first few were a challenge in terms of sticking and flipping, but they got better and easier. I added a plop of coconut cream to some almond milk to make up the equivalent of your coconut milk. I also tossed in a dollop of maple syrup. Oh and I threw everything into the blender to mix. That worked well. Stacked a few together, smeared with almond butter and a drop of maple syrup… delish! I’ll get some apple butter to use another time as a topping. (Didn’t make the topping from the recipe.)

  • Reply
    October 28, 2013 at 12:58 pm

    I thought paleo was no nuts too?

    • Reply
      Marcos E. García-Ojeda
      November 3, 2013 at 11:11 am

      No, nuts are an important part of paleo. If you have nut allergies, don’t use them!

  • Reply
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  • Reply
    March 30, 2014 at 12:22 pm

    Made these this morning for the first time and they were fantastic. They flipped perfectly although even when fully cooked they were so soft that the butter ripped up the tops of them. But they were easy and delicious, and the maple pecan butter was so tasty. The only thing is mine all turned green due to some weird chemical reaction but they still tasted great!

  • Reply
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  • Reply
    February 4, 2015 at 12:23 pm

    These look soooooo nummy, but they did NOT work for me. 🙁 All I got was slop in a pan. I then added a little more almond butter, some coconut four, and another tsp of baking soda out of desperation, and I fiiiinally ended up with something I could at least kind of flip. I’ll try again another day, because I am ridiculously determined.

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