This #petesplates recipe made a lot of pancakes, plenty for 4 with some fruit on the side for breakfast.
4 cups chopped sweet potatoes (roughly 2 medium sweet potatoes)
1 1/2 cups chopped bananas (4 bananas approx)
1/2 t cinnamon
1/2 T salt
1/2 t baking powder
For the Bacon Maple Sauce
1/2 # Sugar Free Bacon cut into lardons (you can buy Pete's Paleo sugar free bacon here)
1/2 cup (3 average sized) shallots thin sliced
1/2 cup maple syrup
Cover chopped sweet potatoes in water in a small sauce pot and turn to high. Boil potatoes till soft, about 20 minutes. While potatoes are boiling, chop up the bananas and crack the eggs. Mix the bananas with the eggs, cinnamon, baking powder and salt in a tall mixing bowl, with a stick blender, puree all ingredients together and let stand. When potatoes are fork tender, strain and let air cool for 10 minutes.
While potatoes are cooking, being to render out the bacon on medium in a cast iron pan, when it is 2/3 of the way cooked add the shallots and stir. Cook on medium for 5-6 minutes then add maple syrup. Leave on low, stirring occasionally the entire time you are cooking the pancakes. It will reduce by 1/3 and will be your perfect sauce. This by the way can be used on just about anything, chicken, pork chops, salmon, brussels sprouts, a spoon. It'sthree ingredients and it's really easy, and it's really tasty.
Now that sweet potatoes are still warm but not hot, puree them into the egg and banana mixture working in small batches. Add a few spoonfulls of the potato at time. Look for a super fine texture. Using the biggest non stick pan you have, starting at the 12 o clock position on the pan on medium high heat make them about 3" each. Cook for about 3 minutes each side, store in a pile. They will stay warm.
Serve with sliced bananas and topped with the sauce. It is a super rich, very tasty breakfast that's actually quite good for you. You know, Paleo.