I didn’t take a picture because I was sure they would suck

We love pancakes.. I mean LOVE pancakes.  I’ll make pancakes over waffles any old day.

Pancakes send my blood sugar through the roof.. and them I’m all ZOMG I’M GOING TO GNAW OFF MY OWN ARM I’M SO HUNGRY.

So I don’t eat them much anymore.

Although I don’t subscribe to a Paleo diet (hellooo.. they want you to give up CHEESE!) I do appreciate a lot of Paleo recipes because they are usually nutrient dense and contain no processed sugars and they usually have some innovative way to get around using wheat. I’m not “gluten intolerant” in the traditional sense but I have found that the more wheat I eat the worse I feel (and I knew this before everyone decided wheat will kill us all).

I decided we should try almond meal pancakes. After digging around the web for a bit and comparing a few recipes here and there, I settled on this one from Primal Living mostly because it was simple and I had all the ingredients (yes even the coconut milk.. it’s become a staple. I love it!)

I doubled the recipe since it only made one serving… it looked wicked thin so I added another 1/4 cup of almond meal.

Meanwhile, back on the stove, I chucked a handful of frozen strawberries in with a handful of frozen blueberries and a glug of maple syrup (the real stuff, yo.. leave Aunt Jemima on the shelf.. that shit is nasty.. plus if your breakfast syrup is talking to you, it’s time to get back on the meds)

So, yeah, I cooked the berries on medium until it thickened to a tasty syrupy fruity mess. (again, no picture… oops)

I poured about 1/3 cup of batter onto a griddle set at 300 degrees. I know nuts get nasty when they get burned so I wanted to go low and slow. Once it got all bubbly all over, I flipped it.. you know like a regular pancake.

I pulled it off the griddle and excitedly took a bite.

It sucked.


I soldiered on. Mostly because SU (that’s Spousal Unit for those of you just joining us) grabbed a piece and wandered out of the room, nomming on it and declared it “tasty”.


Oooookay.. maybe my tastebuds are broken or something.

So I cooked up the rest, served them up with bacon and threw on some of that cooked fruit.

Turns out, SU thought they were tasty because she dunked her piece in the fruit I had simmering on the stove.

Verdict: Almond pancakes by themselves are nasty ass gross.
Almond pancakes smothered in fruit syrup? Fan-freaking-TASTIC! They were almost desert like.

I cannot wait to make these again. They came together fast, cooked up quick and were a refreshing change to standard issue wheat pancakes.

Oh and next time, I’ll take a picture. I suppose I could have stopped eating and taken I pic, but honestly I was enjoying them too much to put them down. So.. you’re out of luck, this time.

That time I bastardized Alton Brown’s recipe

Over Thanksgiving, I roasted a TON of sweet potatoes, because we love them and of course there only two of us so roasting 5 sweet potatoes made perfect sense. **facepalm**

Anywho.. I searched the internet for something amazing to do with them and stumbled across Alton Brown’s Sweet Potato Waffles..

And I  immediately screwed around with this recipe.. I replaced the refined sugar with a natural sugar and replaced the white flour with 100% whole wheat flour..

oh and I made them pancakes.

By the way, you will not see any blow by blow photos.. it was early and I just didn’t care enough to take them.

A few words of advice before you start.

  • The batter is thick… I mean really thick.. I had to smoosh the batter out a bit on the griddle to thin it out. You must do this in order to not have gooey undercooked pancakes.
  • Cook them low and slow. They will get dark on the outside. It’s the nature of the pancake.
  • Don’t flip them until the edges look dry. Unlike regular pancakes, the middle won’t get full of bubbles. The batter is too heavy, but the pancakes are not
  • You need to know how to fold in egg whites. Don’t know how? Go here

Also? Don’t have buttermilk? Here are your options:

  • Measure 1/2 cup yogurt into a measuring cup and add enough milk to get 1 1/2 cups.
  • Measure 1 and 1/2 tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1 1/2 cups
5 from 1 reviews
Whole Wheat Sweet Potato Pancakes
Prep time: 
Cook time: 
Total time: 
A whole wheat pancake that tastes great with the addition of sweet potatoes for a nutritious tasty breakfast
  • 1 cup mashed, cooked sweet potatoes
  • 2 cups whole wheat flour (you could use white if you wanted)
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 eggs, divided (meaning separate the yolks from the whites)
  • 1½ cups buttermilk (see notes)
  • ¼ cup honey
  • ¼ cup melted butter
  • 1 teaspoon vanilla
  • chopped walnuts (optional)
  1. Measure flour, cinnamon, salt, baking powder in a bowl
  2. Combine the mashed sweet potato, buttermilk, honey, egg yolks, butter, vanilla and beat until smooth (yes with your electric mixer)
  3. Beat the egg whites until stiff (use your whisk attachment on your electric mixer)
  4. Combine the mashed sweet potato mix with the flour mix and stir until just combined.
  5. Fold the egg whites into the batter.
  6. Cook by ¼ cup full (or so) on a lightly greased griddle or skillet over medium heat. Spread the batter out with a spatula or knife to even it out. If you want walnuts, now is the time to sprinkle some over the top.
  7. Flip only once, when edges look dry. They should poof up.
Don't have buttermilk? Here are your options:

Measure ½ cup yogurt into a measuring cup and add enough milk to get 1½ cups.


Measure 1 and ½ tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1½ cups
Nutrition Information
Serving size: about 14 pancakes

Sweet Potato Breakfast Mash

When I gave up having bread on a regular basis, I realized that I was giving up one of my greatest pleasures… Dipping toast into a warm salty egg yolk.

I almost wept.

Then I found Life As a Plate’s recipe for Acorn Squash Breakfast Hash. AndreAnna had the same problem.. she missed the runny egg yolk.

I happened to have acorn squash in the fridge so I gave it a go… omg… soooooo gooooood… The egg yolk was amazing with the squash. Who knew!

One morning, I wanted this SO HARD. I thought, hey! I have a sweet potato! I bet I can microwave that sucker! I’m gonna give that go..

It werked… like magic.

First, Go all “Norman Bates on the Potato (after you clean it first)… you know.. stab it full of holes.

Stabby Stabby

Wrap it in a paper towel

Potato in a blanket

Microwave that sucker for about a 2 minutes, roll it over and nuke it again. It should be pretty soft when you put a knife through it. How long you cook it is going to depend on the size of your potato and how strong your microwave is.
While the potato cools, cut up some red onion and ham.

No salt needed.

Cut your potato in half and peel it. You cut it in half so you have a flat edge to work with.

It’s still hot.. which is why my hand is barely touching it

The skin should slide right off

Tah Dah!

Melt some butter and cook up your onion and ham. Just enough for the onions to get soft.
While they are cooking…

Smoosh it with a fork

I usually add a little olive oil here.. sometimes these are a little dry. The original recipe had garlic powder and onion powder, but honestly, I don’t miss it.. so I don’t bother.
After the onion and ham are cooked up, mix them into your sweet potato goop.

I must be tired.. I can’t think of anything clever to say. Also, that is my olive oil drizzler thingy hanging over the top of the picture..

Form it into a ball like shape…

Why? only so I can grab it in one blog and throw it in the pan

Flatten and cook until crispy-ish

I’m gonna tell you straight up.. you can’t flip this all together.. just flip it in chunks and mash it back together

Crispy is relative.. it gets brown.. it gets yummy.. but it’s not really crispy

Top with an egg .. or two

Dooood… so goood

5 from 1 reviews
Sweet Potato Breakfast Mash
Prep time: 
Cook time: 
Total time: 
A relatively quick way to have a hearty breakfast. The egg yolk makes a "sauce" to go with your sweet potato mash
  • One sweet potato
  • half of one small hamsteak (about 2 ounces?), diced
  • ¼ cup diced red onion
  • 1 teaspoon butter
  • olive oil, to taste
  1. Poke holes in your sweet potato, wrap it in a paper towel and microwave for about 3-4 minutes, turning over once.
  2. Melt the butter in a skillet over medium heat and cook the onions and ham until the onions are soft and the ham is slighly crispy
  3. Peel the sweet potato and mash with a fork, adding olive oil to taste.
  4. Mix the ham and onions in to the sweet potato and put back in the skillet. You may need to add more olive oil to the pan (or butter.. your choice)
  5. Cook, flipping occasionally until it's as crispy as you like it.
  6. Serve with eggs cooked over easy
Nutrition Information
Serving size: one potato and two eggs