About a year ago I was diagnosed with several autoimmune disorders. I currently suffer from Sjogren’s Syndrome and Rheumatoid Arthritis. Sadly, I thought symptoms of dry eye and dry mouth (Sjogrens Syndrome) along with mild joint pain were a part of aging and that this was normal. After my diagnosis, I was in denial, thinking I could still continue living my life – consuming sugar and alcohol in excess with minimal exercise and continuous stress from work. Until one day, everything caught up with me. I felt terrible and knew I needed to change my habits.
Early this year, I finally decided to change. Everything. Mind, body, and spirit. After 8 months of adapting to the Paleo lifestyle, I’m happy to say that I feel better and am in a much healthier state than I’ve ever been before.
With that said, my first recipe is about the most important (and my personal favorite) meal of the day – breakfast. I hope you continue to follow me on my route back to living a happy and healthy lifestyle, as my goal is to share my passion for cooking delicious, comforting, whole, nutrient-dense food.
Coconut Pandan Pancakes w/Ube (Purple Yam)
*Updated on 8/19/16
Makes: 8 – 10 mini pancakes
For the pancake batter:
- ¾ Cup Coconut flour
- ¾ Cup Cassava flour or Tapioca flour
- ½ Tsp Baking soda
- ½ Tsp Baking powder
- ½ Tsp Salt
- 3 Tablespoons Coconut palm sugar (or Honey)
- 3 Eggs
- 1 Cup Coconut cream (full fat)
- 3 Tablespoons Ghee (melted)
- 2 Tsp Pandan Extract
For the ube jam:
- 1 Pound Purple yam (Ube)
- 3 tablespoons coconut oil (melted)
- 1 tsp salt
- 1 1/2 Cups Coconut milk
- ¼ Cup Ghee (melted)
- ¾ Cup Coconut palm sugar
- For the ube jam, pre-heat oven to 425 degrees F
- Peel and cut purple yam roughly into 2 inch cubes and place into a medium sized bowl.
- Pour 3 tbsps of extra virgin coconut oil into the bowl with yams
- Sprinkle with a heavy pinch of salt
- Mix ingredients in bowl until thoroughly combined
- Using a large cookie sheet, line with parchment paper, and pour yam ingredients onto sheet
- Ensure yams are distributed evenly on the sheet
- Insert cookie sheet into middle rack of oven and bake for 20-25 minutes until golden brown
- Using a food processor, combine remaining ingredients in the processor and mix until a smooth consistency is formed.
- For the pancakes, in a medium sized bowl, combine all dry ingredients (coconut flour, cassava OR tapioca flour, baking soda, baking powder, salt, and coconut palm sugar) with a whisk.
- Make a well in the middle of the bowl (I use my spatula or measuring cup), but leave a thin layer of the dry ingredients at the bottom of the bowl
- Next add the wet ingredients (eggs, coconut cream, ghee, pandan extract) to the same bowl in the well, and use a whisk to combine wet ingredients.
- Once wet ingredients are combined, incorporate dry ingredients by whisking in larger circles until fully combined.
- Heat a flat pan skillet under medium heat and lightly coat the pan with coconut butter or ghee.
- Using a small ladle or ice cream scoop, pour the pancake batter into the pan.
- Cook for approximately 3-4 minutes on each side until pancakes are golden brown.
- Serve warm and top with a dollop of ube jam and maple syrup.