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This recipe comes from a cookbook which I just bought called Practical Paleo by Diane Sanfilippo.

These pancakes made a great bun for my Bacon Sweet Potato Chicken Burgers, which will be posted soon. This is a great bun like alternative that can be made ahead of time. If you would like a low carb version just substitute shredded carrots for the sweet potatoes.

The original recipe only called for 2 tsp of coconut flour, but I felt the batter was too thin and increased the coconut flour to 2 tbsps instead. They turned out extremely well. Yields – 4 large pancakes or 2 buns.


3 large eggs
2 tbsp coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
2 cups shredded sweet potatoes
Coconut oil for pan frying

Using a whisk beat together the eggs, coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.

Heat a tbsp of coconut oil in a small skillet over medium-low heat. Take 1/4 of the mixture and spread it into about a 4 inch circle, cook approximately 2 – 3 minutes per side, flipping only once like a pancake. Repeat with the remaining mixture until you have all 4 pancakes made.


Serve with butter and a sprinkling of cinnamon.

The cinnamon and ginger can be replaced with 1/4 teaspoon of rosemary or any other herb of your choosing.