Grain Free-Sugar Free Pumpkin/Sweet Potato Pancakes

It's been a while since I've posted.  Life has been pretty busy with getting things ready for winter around here.  Lots of harvest to bring in, wood to stack, you know, all those things city folk don't have to worry about.  :)

Anyway, I'm sharing a recipe with you that I made for the kids today.  We haven't had pancakes since May when we started this Cure Tooth Decay diet.  I had seen someone say they made some sweet potato pancakes with basically nothing but sweet potatoes and eggs, but I wanted a little more than that.  So, I searched the web for some other recipes.  Most all of them had things in them that we couldn't have.  Flour, sugar, nuts, nut butters, or something like that.  So I took a few bits and pieces of different recipes and pulled them all together to make this one.

My kids absolutely LOVED it!  My personal opinion is that.....it was ok.  It was not like pancakes to me cause it wasn't sweet.  It was definitely edible to my starving pregnant self and I ate 3 of them!  But my kids loved them in a way that they want a pancake day every week with them.

So here's the recipe.  Obviously you can tweak it to what you like best.  Use all pumpkin, or all sweet potato or mix the amounts differently.  Add a bit of honey if you want, or maybe even a couple drops of stevia or a spoon of xylitol as sweetener.  Use syrup!  Or top it with peanut butter!  The ideas are really endless!  But with our limited availability, we ate them like this.

3 eggs
1 cup of pumpkin puree
3/4 cups of steamed, mashed sweet potato
1/2 cup of milk, or milk substitute of your choice
1 Tablespoon of coconut flour
2 teaspoons of cinnamon
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of nutmeg
1/2 teaspoon of salt

Feel free to add a bit more spices to it too if you want!  Cardamom, ground cloves, etc.

Beat all the ingredients in a bowl and let them set while you grease your pan or griddle well with coconut oil.  Be sure to grease again between each batch as well.  Heat your griddle to warm.  Water should sizzle when you flick a couple of drops onto the pan.  Then you  know it's ready.

I used about a 1/2 of a 1/4 cup measuring cup worth of "batter" for each pancake.  Let them cook until they look almost dry through, then flip them.

We then topped ours with some cream cheese.

I'm sure that tomorrow my kids will be begging for these again.  As an adult that loves real pancakes with maple syrup and lots of butter......I may have to sneak some real ones after they go to bed.