Sweet potato and yams are some of my favorite cool weather ingredients and readily available.   Bake up a few extra so you have them available for a quick meal.  These gluten free, grain free and dairy free pancakes  have a secret ingredient to bind them together,

Cassava flour!  Cassava flour also known as Yuca is made from the whole root..  These pancakes are so full of flavor , crispy on the outside and soft on the inside.  Add a big dollop of mashed avocado on the side or serve with a fried egg.


  • 2 cups    sweet potato or garnet yam, baked, scooped out of skin and mashed
  • 2 each    Scallions, white and green part, minced
  • 1 teaspoon    ginger, zested
  • 2 cloves    garlic, minced
  • 1/2 teaspoon   turmeric
  • 1/2 teaspoon   salt
  • 1/3 cup    Cassava flour
  • coconut oil for frying
  • Method
  1. Place cooked sweet potato in a mixing bowl, add; scallions, ginger, garlic, turmeric, salt and cassava flour and stir to thoroughly combine.
  2. Heat a medium sized saute pan,  (I like to use my cast iron pan for this), add a tablespoon of coconut oil.
  3. Depending on size of your pan, add 2 tablespoons of sweet potato mix into pan,  (It will be loose), and pat it down into a round shape with the back of the spoon.  Cook for 2-3 minutes on each side until they are crispy and browned.  Continue cooking in the same manner until all of the mixture is cooked.
  4. Serve pancakes warm  with your choice of toppings.  Pancakes are easy to reheat in saute pan or in the oven.