Bombay Sweet Potato Paleo Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
These Bombay Sweet Potato Paleo Pancakes
For the pancakes:
  • 1 medium to large sweet potato (peeled and cubed)
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 4 eggs
  • 1 tbsp chia seeds
  • 2 cloves garlic (peeled)
  • 1" piece fresh root ginger (peeled)
  • 1" piece fresh turmeric root or ¾ tsp turmeric powder
  • 1 tsp ground coriander
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • ½ tsp black mustard seeds
  • ½ tsp yellow mustard seeds
  • ½ tsp nigella seeds
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp curry powder
  • ⅓ tsp ground cumin
  • ¼ tsp cumin seeds
  • 2 spring onions (chopped)
  • Small handful fresh coriander (roughly chopped)
  • ⅓ cup almond milk
  • 2 tbsp coconut oil (for frying in)
For the toppings:
  • 3 tbsp ghee or coconut manna
  • 4 medium tomatoes (quartered) or 2 handfuls of cherry tomatoes (halved)
  • 4 large mushrooms (quartered)
  • ½ yellow pepper (de-seeded and sliced length ways)
  • ½ red pepper (de-seeded and sliced length ways)
  • ½ tsp nigella seeds
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ¼ tsp black mustard seeds
  • ¼ tsp cumin seeds
  • A generous pinch of fine Himalayan pink salt (if coarse grind)
  • 4 hard boiled eggs (peeled and halved)
  • A small handful of fresh coriander (roughly chopped)
  1. Start by boiling your sweet potatoes until firm but tender. Drain the sweet potatoes and mash, or simply place into the bowl of your food processor and pulse a few times before blending until smooth.
  2. Next add the rest of your pancake ingredients except for your spring onion, fresh coriander, almond milk, and coconut oil and again blend until smooth, being sure to scrape down the sides frequently to ensure that all of the ingredients incorporate thoroughly.
  3. Add in your almond milk, spring onion, and fresh coriander and pulse a few times before blending until smooth.
  4. Place a medium sized frying pan on a high heat and add just enough of your coconut oil to coat the pan - you'll have to do this for each pancake. Once the oil has melted reduce the heat and place 2-3 generous sized tbsp of the batter into the pan. Using the back of your spoon shape into a perfect circle!
  5. Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further 1-2 minutes. The pancake will ‘puff up’ even more and be golden brown when done. If you’re still unsure as to whether or not it's ready simply press down with a spatula to make sure that no batter seeps out. Repeat until all of the mixture has been used.
  6. For the topping melt half of your ghee into a small frying pan and add all of you ingredients except for the hard boiled eggs. Cook for around 7-8 minutes on a medium heat until the vegetables are tender and juicy. Remove from the heat and add the remaining ghee so that it only just melts over your veg.
  7. Plate up all of your pancakes, top with your vegetables, hard boiled eggs, and sprinkle with fresh coriander. Simples!
*Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.
Recipe by Greens of the Stone Age at