Mother Earth Living

Sweet Potato Pancakes Recipe

These versatile, gluten-free potato pancakes are “naked”—both additive-free and unprocessed. Try them as a dinner side dish, healthy appetizer or for breakfast.
By Margaret Floyd and James Barry
March 2013
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Turn sweet potatoes into unprocessed, additive-free pancakes with this healthy recipe.
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There’s nothing better than taking a bite of a delicious meal you’ve prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free whole foods— helps you lose weight and vastly improves the way you look and feel. And with The Naked Foods Cookbook (New Harbinger Publications, 2012) by Margaret Floyd and James Barry, it’s easier than ever to make naturally tasty naked meals you can feel good about eating and serving to others. The following excerpt is for versatile sweet potato pancakes. For more recipes, read Create a Naked Kitchen, Plus 4 Healthy Recipes.

You can buy this book from the Mother Earth Living store: The Naked Foods Cookbook.

These pancakes are very versatile. You can have them as a side for your dinner, use them for a fancy breakfast, or even create mini-pancakes as appetizers. This recipe uses arrowroot instead of flour to keep the pancakes gluten-free.

Substitute coconut oil for ghee for a vegan option. You can find arrowroot in the spice section of most grocery stores.

Sweet Potato Pancakes Recipe

Makes 8 (3-inch) pancakes

• 1 sweet potato, grated (approximately 1 cup)
• 1 zucchini, grated (approximately 1 cup)
• 2 tablespoons minced parsley
• 1 tablespoon minced green onion, green parts only
• 1/2 bunch kale, stemmed and finely chopped (approximately 1 cup)
• 2 eggs
• 1 tablespoon arrowroot
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground pepper
• 1/2 to 1 tablespoon ghee or unrefined coconut oil

1. In a large mixing bowl, combine sweet potato, zucchini, parsley, green onion, and kale.

2. In a separate small bowl, mix eggs, arrowroot, sea salt, paprika, and pepper. Add egg mixture to sweet potato and other vegetables, and mix well.

3. In a large skillet, heat 2 tablespoon ghee over medium heat. When pan is hot, scoop up 4 cup of potato mixture and drop into pan to form a pancake. Flatten into pancake shape about 4 inch thick. Repeat for 3 to 4 pancakes, or however many will fit easily into your skillet. Cook for 5 minutes each side, until slightly browned and firm.

4. After cooking the first batch, remove from heat using a metal spatula and set aside on a rack while you cook the next batches. You want to use a rack rather than a plate so that the pancakes aren’t sitting in their own juices. This keeps them nice and crispy. If you want to make sure they stay warm, put the rack on an oven tray and into a warmed oven while you cook the other pancakes. As you’re cooking the pancakes, you may need to add more ghee to the pan to keep them from sticking.

This excerpt has been reprinted with permission from The Naked Foods Cookbook by Margaret Floyd and James Barry and published by New Harbinger Publications, 2012. Buy this book from our store: The Naked Foods Cookbook.








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