Paleo Sweet Potato Pancakes with Maple, Pecan Coconut Butter

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

Ingredients

  • 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

Method

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 Amazon.com. If you can’t find it, try coconut oil and let me know how it turns out.

86 thoughts on “Paleo Sweet Potato Pancakes with Maple, Pecan Coconut Butter

  1. Lauren Reply

    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!

  2. Megan Reply

    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.

  3. gluten & grain free waffles Reply

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  4. Jeremy Reply

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

    • Linde Reply

      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.

  5. Deb Reply

    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.)

    • Marcos E. García-Ojeda Reply

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

  6. DJDeeJay Reply

    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!

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