Gluten Free Sweet Potato Pancakes

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 cup unsweetened dairy-free milk

1/2 cup pureed sweet potato

3 tablespoons coconut oil (any neutral flavoured oil will work)

1 teaspoon pure vanilla extract

2 tablespoons ground flax seeds

2 tablespoons pure maple syrup

2 cups gluten-free flour blend (*see important note about flour below*)

1 tablespoon baking powder

1/2 teaspoon baking soda

1 1/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon salt

Directions

Whisk milk, sweet potato puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5 minutes.

Heat pan over medium-high heat for at least 2 minutes.

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl.

Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.

Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.

Turn when ready.

Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.

Nutrition

• Serving Size: 1 pancake
• Calories: 186 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Sodium: 189 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 4 g