Perfect Paleo Dinner: Sweet Potato-Mushroom Pancakes With Spicy Skillet Spinach

Written by Loren Cordrain
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Quick, easy, and full of flavor, this Paleo-friendly recipe comes from the Paleo guru himself, Loren Cordain. A few simple and healthy ingredients come together to make these satisfying sweet potato pancakes — ideal for a breakfast-for-dinner scenario.

Sweet Potato-Mushroom Pancakes with Spicy Skillet Spinach

Perfect Paleo Dinner: Sweet Potato-Mushroom Pancakes With Spicy Skillet Spinach

Serves 4


  • 8 eggs, lightly beaten
  • 1 pound sweet potatoes, peeled and finely shredded
  • 1 cup thinly sliced cremini mushrooms
  • ½ cup thinly sliced scallions
  • ¼ cup almond flour
  • 1 teaspoon Smoky Seasoning (recipe below)
  • 3 cloves garlic, minced and divided
  • 6 tablespoons extra-virgin olive oil
  • ½ teaspoon crushed red pepper
  • 1 x 5- to 6-ounce package fresh baby spinach
  • Lemon wedges


1. For batter, in a medium bowl stir together eggs, sweet potatoes, mushrooms, scallions, almond flour, Smoky Seasoning, and 1 of the minced garlic cloves. Heat a griddle or an extra-large skillet over medium-high heat.

2. Brush the surface with some of the olive oil. For each pancake, pour ¼ cup of the batter onto the hot griddle. Cook 2 to 3 minutes or until the bottoms are golden.

3. Turn pancakes; cook 1 to 2 minutes more or until second sides are golden. Repeat with the remaining batter, adding more oil as necessary.

4. In a large skillet heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 minced garlic cloves and the crushed red pepper. Cook and stir 1 minute. Add the spinach; cook 2 minutes or just until spinach wilts, stirring occasionally.

Serve pancakes with spinach and lemon wedges.

Tip: Keep the cooked pancakes warm on a paper towel–lined rimmed baking sheet in a 200°F oven while you finish cooking the pancakes and sauté the spinach.


Smoky Seasoning


  • ¼ cup smoked paprika
  • 4 teaspoons dried orange peel
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cloves
  • 1 teaspoon dried basil


In a small bowl combine smoked paprika, orange peel, garlic powder, onion powder, cloves, and dried basil. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ½ cup.

Excerpted from my cookbook, Real Paleo Fast & Easy, by Loren Cordain. Copyright © 2015 by Loren Cordain and The Paleo Diet, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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