Potato "Pancakes" with Lilikoi syrup
This was a real experiment. The pancake part is in quotes because these aren't your mama's (or Ken's) buttermilk pancakes. They are quite tasty, however, and I think that if the 1 C of flour were to be 1/2 wheat flour (remember, no grain grown here) and 1/2 coconut, they would hold together better - the lack of gluten in the recipe makes them more crumbly than a standard pancake.
1 C cooked, mashed yellow sweet potato (BI)
5 eggs (BI, free range)
1 C coconut flour (Island Harvest, purchased at Abundant Life)
1/2 C sugar (Maui)
1/2 t salt
1 1/2 t cinnamon
coconut oil for frying (Island Harvest)
Add all ingredients together, mix very well, and add enough water to make a batter that resembles very moist mashed potatoes. Have your skillet fully warmed to the setting you would normally use for pancakes with several tablespoons of coconut oil melted in it. In your hand, scoop the equivalent volume of a large egg. Pat into a round disc, about a half inch thick. Apply the patty to the skillet and pat down a little bit more with your hand to thin it a bit and make sure that there is good surface contact. Grill for several minutes on each side.
The lilikoi syrup is just 1/2 C water and 1/2 C sugar brought to a boil. Add 1 T corn starch that has been dissolved in several tablespoons of water. Stir; when it thickens, remove from heat. Add about 4 T lilikoi juice (you can use fresh or I got mine already juiced/seeded from the farmer's market).