Pumpkin Pancakes (Gluten Free)




  • 1 (about 10 oz) sweet potato or yam, diced into small pieces
  • 1 tablespoon sea salt
  • water
  • 1 tablespoon olive oil
  • 1 tablespoon grass-fed butter
  • 1/2 medium size red onion, chopped
  • Pink salt and pepper to taste
  • 1/3 cup chopped beet (from a can)
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon cinnamon
  • A pinch of nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pink salt
  • 2-3 pasture raised eggs
  • 1/2 cup almond milk
  • 1/4 cup pumpkin puree
  • 1 tablespoon melted and cooled grass-fed butter
  • 1 tablespoon unrefined organic coconut sugar
  • 1 teaspoon vanilla extract


  1. Bring a pot of salted water to a boil. Add chopped sweet potatoes and cook until tender but still firm, about 3-4 minutes; drain.
  2. Heat olive oil and butter in a skillet over medium heat. Add chopped  onion and cook for 2-3 minutes. Add cooked sweet potatoes into the skillet and season with salt and pepper.
  3. Cook potatoes over medium high heat until a brown crust forms on the bottom.
  4. Combine the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt in a bowl ; mix well. 
  5. Add eggs, almond milk, pumpkin puree, butter, coconut sugar, and vanilla; stir just enough to combine.
  6. Heat a lightly oiled griddle or frying pan over medium low heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides.
  7. Sprinkle sweet potatoes and beets over the pancakes.

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