Recipe Alert: Paleo Sweet Potato Pancakes Smothered in Vegetables and Chicken

Sorry Pic taken cell phone

Paleo Sweet Potato Pancakes


2 or 3 small to medium sweet potatoes (Base it on how many people you are feeding)
3 or 4 shallots
1/2 cup finely chopped cilantro
Garlic salt (preferably sea salt)
1 egg
1 TBSP – Organic coconut flour
2 cups baby spinach
2 cups freshly cut broccoli
1 diced zucchini
5-6 diced baby portabello mushrooms
1 diced green pepper
3 green onions chopped
3 tbsp extra virgin coconut oil
1 or 2 organic antibiotic free free range boneless skinless chicken breast or chicken thighs

Sweet potato pancakes

Wash and Shred all potatoes with skins on.

In large mixing bowl add one finely diced shallot, green onions, green peppers, mushrooms, egg, coconut flour, cilantro and shredded potato.

Mix by hand until well blended.

Heat 2 tbsp of the coconut oil in deep frying pan and place handmade balls of mixture into the pan evenly spaced apart. Time out 5-6 minutes and lightly press each pancake slightly flatter and wait an additional 2 minutes. Flip and time for an additional 6 to 8 minutes,

Chicken & Vegetable Mix

Heat remaining coconut oil in a wok or deep saute pan
Add chicken and garlic salt and lightly brown.
Add 2 finely chopped shallots, diced zucchini, all broccoli and spinach
If you feel as though you need more moisture to wilt the spinach use pure filtered water 1 tsp at a time.

Place 1 to 2 pancakes on a plate and pile as much greens and chicken as is able to cover the pancakes.

Let me know if try this Paleo dish and if liked or made changes to better suit.