Sweet Potato Pancakes w/Pecan, Gluten-free
(from greenfood’s recipe box)
Source: Green Plate Rule
Prep time: 10 minutes
Cook time: 5 minutes
Serves 6 people
Ingredients
- 1/2 cup buckwheat flour (or other gluten-free flour)
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1 1/2 cups milk (I used canned coconut milk)
- 2 tbsp oil (I used melted coconut oil)
- 1 1/4 cups leftover sweet potato casserole (or cooked sweet potato + 2 tbsp sweetener)
- 1/2 cup pecans, optional
Directions
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Preheat griddle to medium-high.
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Mix the dry ingredients in a large mixing bowl.
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In a small bowl, beat the eggs, then mix in milk, sweet potatoes, and oil. If using coconut oil, make sure the milk and eggs are room temperature.
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Add the wet ingredients to the dry and mix.
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Add batter, 1/4 at a time, to lightly greased griddle.
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Cook until golden brown, flip and continue cooking on the other side.
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Serve warm with maple syrup and chopped pecans, optional.