Pancakes are definitely a comfort food, aren’t they? I have experimented with different varieties and Sweet Potato Pancakes have become a favourite. Lately, pancakes in our house often mean certain dietary restrictions are considered, depending on who I am making them for. When grandchildren are visiting, I will often add a scoopful of protein powder (age appropriate ) and quinoa flakes to give them a running start. When their Daddy or Mommy are visiting, the recipe gets changed again to accommodate dairy free and grain free restrictions.
The little ones told me yesterday that they had run out of my pancakes, so I had better get busy again making a batch and freezing them to reheat. They make a quick and easy breakfast served with fresh berries and a fruit syrup.
Sweet Potato Pancakes – Gluten Free, Dairy Free, Nut Free, Refined Sugar-Free
CHEF TALK: These sweet potato pancakes have been a wonderful addition to my pancake repertoire. Make these easy Gluten Free Pancakes today or any day for anyone – they will love them! You can use a puree of pumpkin, squash or sweet potato with equally rewarding results. Add a touch of cinnamon or nutmeg or even a bit of lemon or orange zest to change them up a bit.
- 3/4 cup (175 mL) cornstarch
- 3/4 cup (175 mL) white rice flour
- 1 1/2 tsp (7 mL) gluten-free baking powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) xanthan gum
- 1/4 tsp (1 mL) cinnamon
- 1 egg
- 1 1/4 cup (300 mL) buttermilk or dairy-free alternative
- 1/4 cup (60 mL) butter, melted (or coconut oil)
- 1 1/2 tsp (7 mL) raw cane sugar, packed brown sugar or coconut sugar
- 3/4 cup (175 mL) cooled mashed cooked sweet potato, (1 large sweet potato, about 1 lb/450 g)
- 1 teaspoon vanilla bean extract
- 1 1/2 tbsp (21 mL) vegetable oil or coconut oil
- In a large bowl, whisk together cornstarch, flour, baking powder, salt, xanthan gum and cinnamon.
- In a separate bowl, beat eggs; whisk in buttermilk (or dairy-free alternative), butter (or coconut oil) and brown sugar.
- Whisk in sweet potato.
- Add to dry ingredients, stirring just until combined. (Do not overmix the batter).
- Heat large skillet or griddle over medium heat. Brush the griddle or skillet with a bit of oil.
- Spoon about one-third of a cup of batter per pancake into the skillet; cook, turning once, until golden brown, fluffy and set, about 6 minutes in total.
Make-ahead pancake batter: Make the pancake batter as outlined in the recipe. Cover with plastic wrap overnight. Give the batter a turn or two with a whisk. Proceed with cooking the pancakes on the griddle or skillet. Enjoy!
Make-ahead pancakes: Let the pancakes cool. Refrigerate in an airtight container for up to 3 days. Reheat in the toaster.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Gluten-Free Flour Blends
- Vanilla Extract
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The Ultimate Sunflower Butter Breakfast or Snack Bars – Gluten Free, Dairy Free, Nut Free, Refined Sugar-Free
Source: This recipe has been adapted from Canadian Living Magazine: May 2011 issue