Bone Broth: 101 Essential Recipes & Age-Old Remedies to Heal Your Body by Wilson Quinn Farrar

Author:Wilson, Quinn Farrar [Wilson, Quinn Farrar]
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2016-01-14T16:00:00+00:00

Spiced Sweet Potato Pancakes with Toasted Pecans

Makes 6 pancakes (serves 3)

PREP

30 minutes

COOK

25 minutes

These pancakes are wonderful in the fall when sweet potatoes are in season. Sweet potatoes are an excellent vegetable to include in your morning routine, and the aromatic spices are rich and warming. By only lightly toasting raw pecans, you retain more of their nutritional value, and by replacing the milk that these recipes usually call for, with bone broth and coconut milk, the result is a nutritious and dairy-free pancake.

1 cup thinly sliced sweet potatoes

¾ cup neutral bone broth of your choice (here )

1 cup roughly chopped raw pecans

1 egg, lightly beaten

¼ cup coconut milk

2 tablespoons melted pastured butter, ghee, or coconut oil, plus more for greasing the pan

2 teaspoons raw cane sugar

½ teaspoon ground turmeric

½ teaspoon cayenne pepper

⅛ teaspoon ground cinnamon

1½ cups whole-wheat flour or gluten-free flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon Celtic sea salt

1. Combine the sweet potato slices and bone broth in a small saucepan. Bring to a simmer over medium heat and cook until the sweet potatoes are completely fork-tender, for 10 to 15 minutes. Transfer the sweet potatoes to a small bowl and smash them with a fork until they are almost completely smooth.

2. Heat a small skillet over medium-high heat and add the pecans. Toast the pecans until there is a faint, yet rich pecan aroma, 3 to 5 minutes. Do not allow them to burn. Immediately transfer the pecans to a cool plate and set aside to cool.

3. In a medium bowl, combine the egg, coconut milk, butter or oil, sugar, turmeric, cayenne, and cinnamon. Mix well. Stir in the flour, baking powder, baking soda, and salt.

4. Fold in the mashed sweet potatoes, and stir until incorporated throughout, leaving your batter slightly lumpy and a continuous rich orange color. Fold in the lightly toasted pecans, and mix until incorporated.

5. Lightly grease a large frying pan or griddle with a small amount of butter, ghee, or coconut oil, and heat over medium-high heat.

6. Add ¼ cup batter to the pan for each pancake. When the edges become golden brown and bubbles form on the surface, they are ready to be flipped.

7. Using a spatula, flip the pancake and continue to cook on the other side until firm and crisp, about 5 more minutes.

8. Serve immediately, or keep warm in a 200°F oven until serving time.

These pancakes are perfect for freezing and can be reheated easily for breakfasts on the go. To store, transfer the cooled pancakes to a resealable bag or container and freeze for up to 1 month.

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