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

Serves 4

Preparation

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.

Preparation

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.