On Saturday, my husband and I took out two younger daughters to visit Fishkill Farms, a semi organic, Eco Apple Farm in New York. With 20 plus pounds of apples to use and a refrigerator that is on the blitz, I was under some pressure to decrease the family’s apple load. Instead of making the traditional pie or sauce, I sautéed the apples in coconut oil and served them with these gluten free, grain free, almost paleo sweet potato pancakes. I have posted this recipe before, but here it is again.
The basics:
1/2 cup mashed sweet potato
2 eggs
1 tablespoon coconut flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon vanilla
To that I add my favorite extras:
1 tablespoon chia seeds
A handful or two of gogi berries
Another handful or two of cacao nibs
And of course, for the kids, chocolate chips
Mix the ingredients together and bake on the griddle. I usually triple this recipe to serve four people.
This is really a very easy to make traditional Fall breakfast or brunch, especially when the sweet potatoes are made ahead of time, and a super quick way to use some of those freshly picked (or not so freshly picked) apples.
Adina Kelman
a life in balance 