Umami
Umami

Breakfast

Gluten Free Sweet Potato Pancakes

8 servings

servings

10 minutes

active time

25 minutes

total time

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

Trans Fat

-

Cholesterol

-

Sodium

189 mg

Total Carbohydrate

28 g

Dietary Fiber

4 g

Total Sugars

5 g

Protein

4 g

8 servings

servings

10 minutes

active time

25 minutes

total time
Start Cooking