Once upon a time, in the magical land of Greenville, SC, a young, healthy, happy, not-yet Texan happened upon a local breakfast institution: Tommy’s Country Ham House. The name alone promises greatness, doesn’t it?
Since I’ve always favored a short stack over waffles or French toast, my eyes immediately traveled to the ‘Hot Cakes’ section of the menu. My eyes lazily scanned the options…I anticipated blueberry and wasn’t impressed by chocolate chip, but my heart pitter-pattered with glee when I saw sweet potato as an option. Now remember, this was almost 10 years ago, when the pancake world was still fairly limited to about a dozen flavors (as compared to today where it has NO limits).
When my plate-sized sweet potato pancake was placed before me, the aroma of the warm spices immediately ensnared my senses. Topped with a sphere of beautiful butter spreading and melting and sharing its glory with the pancake, I knew I was in for something special. Slightly sweet, impossibly fluffy, and loaded with spices reminiscent of the holidays, that hot cake didn’t stand a chance.
While I savor my memories of demolishing plates of sweet potato pancakes at that diner with sorority sisters and now husband, I know I wouldn’t be able to handle a short stack of those today. The menacing mishmash of gluten and sugar would leave me feeling bloated and gassy within minutes and then starving within an hour.
Fast forward to today…I still LOVE sweet potato pancakes, as my Instagram followers already know. They still have all the things I love about the original ones- subtle sweetness, warming spices, light and fluffy- but I’m doing things a little cleaner.
And, to make life even easier, my recipe is for one serving, so you can easily double or triple or quadruple it if you want to make some for the whole family, or just savor it solo as I normally do.
Today, let’s whip up a batch of my EASY PEASY, single serving Paleo Sweet Potato pancake.
Usually, pancakes and healthy don’t go together. Take a short stack of IHOP’s original pancakes… they’re around 500 calories, 17 grams of fat, 69 grams of carbs, and 13 grams of sugar. Those are the stats without toppings like butter or syrup or ice cream. Yes, you can get your pancakes topped with ice cream at IHOP [as I shake my head in disappointment].
Like my favorite comedian says, “Why do they call it IHOP? Nobody’s gonna be hoppin’ outta that place. More like I-Needa-Nap.”
But don’t worry, I’m not here to poopoo on your pancake party.
Nay, I’m here to show you how you can enjoy pancakes without the sugar rush, bloating, and fatigue that often accompany the traditional ones.
Not only are these healthy, they are SOOOO simple.
1) Get your ingredients- nondairy milk, vanilla, a cooked sweet potato (I’m lazy so I put him in skin and all…the skin is kinda bitter so just squeeze out the inside if you’re not a weirdo like me who eats the skin), cinnamon, and 2 eggs.
2) Toss them in a bowl.
3) Mixy mixy.
4) Cook them over a medium-low skillet that’s been greased with a little coconut oil or butter, about 3-5 minutes a side. I’ve found if the skillet is much warmer than medium-low, the exterior gets burned and the interior is still runny…no bueno. On the flipside, if your temperature is too low, your pancake won’t get beautifully browned, which isn’t the end of the world but isn’t as picturesque.
5) Serve them topped with whatever your lil heart desires...chocolate chips, coconut butter, sliced strawberries, crumbled bacon…let your freak flag fly. If you top it with ice cream, just don’t tell me, okay?
And because these are so nutritionally solid- protein and fat from eggs, fiber and healthy carbs from sweet potato- I find myself whipped these up for breakfast, postworkout lunch, and even dinner!
Think you could never enjoy these on a busy work/school morning? Think again! Just prep your batter the night before, store it in a Tupperware in your fridge, and cook it up in the time it takes the morning coffee to brew.
Could you use canned pumpkin in place of the sweet potato? You sure could, though it won’t be as starchy so you’ll need a tablespoon of almond or coconut flour.
Can you use other varieties of sweet potatoes? YUP!!! I’ve used orange, white, and purple; all magical in their own ways. Just know that white and purpose are starchier than the orange, so they’ll need a little more nondairy milk.
Do you have to make one big one? Absolutely not...that's just what I prefer.
And if, by chance, you burn your pancake, just top it with extra toppings and no one will ever know.
Pancake party on, y’all!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!