How to Make Potato Pecan Pancakes

Here is a treat for breakfast.

Although potatoes are a high carb food, you can splurge on occasion.

Potatoes are high in potassium and were available to our Paleo ancestors. It is the first food I recommend to people who cannot stay strict with vegetables, meat, seafood, nuts, seeds, eggs, avocado, and coconut. Potatoes can help you gain a few pounds if you feel it necessary and a carb boost for the athlete in all of us.

Honey is also used sparingly on a Paleo diet. It is the best of the sweeteners.

This recipe is gluten-free, dairy-free, soy-free, and corn-free.

The Drs. Wolfson’s Potato Pecan Pancakes

Serves 4-6

Organic Ingredients:

1 large sweet potato or yam, skin removed, pre-baked, and cooled. Slice to cook faster. (approx. 1 ½ C.)
½ cup shelled raw pecans
1 ½ cup almond flour
½ cup coconut flour
2 tbsp. honey
1 tsp. cinnamon
1 tsp. salt
Pinch of nutmeg
2 cups homemade nut milk (strained or unstrained)
2 tbsp. melted coconut oil
2 eggs
1 tsp. vanilla


Place pecans in a food processor and pulse until finely ground.  In a large bowl combine ground pecans and all other dry ingredients.  Set aside.

Add nut milk, coconut oil, eggs, vanilla, and cooked sweet potatoes to the food processor and process until thoroughly blended.

Combine all ingredients in the large bowl.

Stir mixture gently to form a batter.  Add more nut milk (or water) as needed.

Fry in coconut oil over medium high heat. Potato Pecan Pancakes are ready to turn when bubbles form on the surface.  Flip and cook until golden brown.

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