We all dread it.
Buttttttt…not today 🙂
Because today, well, today is the best Monday of the month.
Secret Recipe Club Monday.
Let’s get down to business.
I cannot tell you how stoked I was to learn that my secret blogger for this month was Christina, the voice behind Mele Cotte.
I have been following her blog for sometime and absolutely love it.
Plus, Christina is Italian, just like me, so ya know, we have a connection. 😉
Christina grew up in the Boston area and was influenced by a host of experienced Italian cooks in her family.
Like Christina, I too have a slew of self-taught Italian cooks in my family. So, when I picture her family, all I see is my grandmother in the kitchen w/ a wooden spoon, standing over the stove, tasting her pasta sauce.
Oh, and I picture a ton of loud mouths
talking screaming across the table with conversation and big appetites.
That’s just Italian families.
Well, at least mine 🙂
Christina also has her pastry certification from The Art Institute in Atlanta, so she is pretty brilliant too!
You can definitely tell that Chris has some serious cooking/baking chops by her scrumptious looking extensive recipe index.
Plus, she has tons of gluten-free recipes like this tasty looking Sweet Potato Nut Bread.
Oh, and seriously, just look at these Mini Tiramisu Cups…so freaking adorable.
While I have a terrible sweet tooth, I was craving breakfast.
Since it is starting to get a little cooler outside, I needed something warm, cozy, and fluffy.
Enter Chris’ Pumpkin Pie Pancakes.
Because I have bombarded you with pumpkin pie pancakes before on my blog, I decided to go a different route.
Instead, I used sweet potato.
So, these are now Sweet Potato Pie Pancakes.
Oh my ba-jeezus.
I think my dad said it best: “Chels, these pancakes are off the chain!”
Ummmmmm…psh, ya they are.
Thank you soooooo much for the recipe inspiration Christina!
These will be my new go to pancakes for the fall most definitely! 🙂
- 1 small sweet potato
- 1 c. unsweetened coconut milk, the kind in the carton, not in a can
- 1 c. egg white substitute, or 4 large eggs
- 2 t. pure vanilla extract
- ½ c. coconut flour
- ½ t. salt
- 1 t. ground cinnamon
- 1 t. pumpkin pie spice
- 1 t. baking powder
- 3 T. granulated Stevia
- maple syrup, coconut butter, etc., for serving
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the sweet potato on the baking sheet and roast until the sweet potato can be easily pierced w/ a knife, about 1 hour.
- Let the sweet potato cool completely and then scoop out the flesh, discarding the skin.
- place the sweet potato flesh in a large mixing bowl and mash.
- Add the coconut milk, eggs, and vanilla and mix until combined.
- Stir in the coconut flour, salt, cinnamon, pumpkin pie spice, baking powder, and stevia.
- Heat a large non-stick skillet over medium heat.
- Grease the skillet w/ cooking spray.
- Drop the batter by rounded tablespoons into the skillet.
- Let the pancakes cook for about 2-3 minutes on one side, then flip and let cook an additional 2-3 minutes on the other side.
- Transfer the pancakes to a plate to cool while you finish the rest.
- Serve the pancakes warm, drizzled w/ maple syrup and/or melted coconut butter 🙂
Nutritional Facts (1/12th of recipe/per pancake): Calories: 43, Total Fat: 1g, Sodium: 155mg, Potassium: 71mg, Total Carb: 5g, Dietary Fiber: 2g, Sugars: 1g, Protein: 3g