Recipe

The Only Easy, Veg-Filled Paleo Pancakes You'll Ever Want to Make

By Amylou McBride at University of St. Andrews

So we've all heard of those healthy "two ingredient" pancakes consisting of literally only one banana and a couple eggs. We think, "yay, so healthy!", then proceed to whip them up only to find that eggs combined with banana really only leaves you with some soggy, banana-y eggs. That's not to say I don't love a healthy and easy pancake, and as you've probably gathered from this article's title, I do. I just prefer mine to not be soggy pieces of eggy bananas. But that's just me.  

Actually, I like my pancakes made with, wait for it... vegetables. I'm really into sneaking vegetables into any food possible, and these pancakes do just that with tons of sweet potato. It's basically the same thing as carrot cake, right? These pancakes offer more than just vegetables, though. They're low in sugar, flourless, and paleo. That means no dairy, grains, soy, or sugar. Instead they're full of sweet potato (good carbs) and eggs (healthy fats + protein) giving you a nutritious boost and long lasting energy, without the sugar crash, and especially without that sogginess. 

I originally made these pancakes as a recipe for my own blog, The No Grainer, but their "student-budget" friendliness makes them totally Spoon-worthy. 

Easy Veg Filled Paleo Pancakes

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Servings: 1
Ingredients
  • 1 medium sized sweet potato cut into chunks
  • 2 eggs
  • 1 tbsp. coconut flour
  • 1/2 tbsp. honey or more if you like them sweeter
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1 tbsp. coconut oil or butter
  • Cinnamon to taste

Photo by Amylou McBride

Step 1

Place the sweet potatoes into the top of a double boiler and let the steam soften the sweet potatoes over medium heat.

Photo by Amylou McBride

Step 2

Once the sweet potato chunks are soft all the way through, remove from heat and place in a bowl. Remove the skins and mash the potatoes with a fork until smooth.

Photo by Amylou McBride

Step 3

Add the eggs, coconut flour, honey, baking soda, vanilla and cinnamon to the sweet potato mash. Mix until all ingredients are incorporated.

Photo by Amylou McBride

Step 4

Heat the coconut oil over medium heat in a large frying pan. Once the coconut oil has melted, spoon a large dollop (about 1/4 a cup) of the batter onto the frying pan. Use the back of a spoon to spread the mixture smoothly, but not too thinly.

Photo by Amylou McBride

Step 5

Leave to cook on one side for about a minute and a half, or until you can begin to peel it off the pan with a spatula and see that it is browned on the bottom. Flip the pancake so each side gets golden-brown and firm to touch (about 2 minutes per side). Remove from the pan and continue to add the batter to the pan while adding coconut oil as needed.

Photo by Amylou McBride

Step 6

Add whatever toppings you want to make it your favorite pancakes ever, paleo or not.

Photo by Amylou McBride

These simply pancakes are best enjoyed straight away, but can totally be put in the freezer and reheated when you're feeling the urge to pancake. If you find they're not sweet enough for your sugar-trained tastebuds (which I actually like about them!) feel free to add more honey or maple syrup to the batter. 

Enjoy these super-easy, super-healthy alternative to conventional pancakes. They'll for sure leave you feeling healthy and happy and are just as satisfying as Bisquick.