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.

| March 2013

Sweet potatoes

Turn sweet potatoes into unprocessed, additive-free pancakes with this healthy recipe.

Photo Courtesy Fotolia/PhotoSG

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

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