Gluten-free sweet potato pancakes
Recipe testing can sometimes be…disheartening. Sometimes you just have such an epic fail when you make something that all you can do is laugh it off, try to choke some of it down, start again and REALLY hope that the next test goes better. It’s an inevitable fate, though, in this very interesting food blogging world.
Needless to say, these pancakes gave me a hard time. In fact, I actually wasn’t planning to make this recipe – it was just the product of a horrendous fail. Essentially, I had thrown together some super quick banana + egg pancakes (you know the classic ones) one night when I was feeling sick and tired and just wanted something plain to eat. They were kinda mushy in the middle but they did the trick.
A couple of days later, I still had half the batter left in the fridge and wanted to add a few more ingredients to improve them. Hahaha…AU CONTRAIRE my friends! I hectically ruined them. I added some sweet potato and I can’t remember what else, but wow – they just would NOT cook. I left them in the pan for so long and the mush in the middle would not go away (we’re talking 50 times more mushy than the previous banana/egg ones). And obviously, the outside was getting…crispy. By that I of course mean straight up burnt. When I couldn’t wait another minute for these damn pancakes to cook in the middle, I drowned them in toppings and tried to eat them. They were way too mushy and it freaked me out. This is what made me determined to start completely from scratch and make a delicious sweet potato pancake recipe – plus I was still craving pancakes and the mush pile did not suffice.
Now these beautiful little cakes are a different story. They are perfectly spiced, not too sweet, and they cook all the way through in no time. And the best part – the centre is a mush-free zone! I was extremely pleased with how these turned out in the end and I think I deserved it after the past trauma of my awful, sticky “pancake” mess.
By the way – I had a few extras so I stored them in a container and heated them the next day for a quick pre-work breakfast, topped with yogurt and nut butter. They were STILL AMAZING. Make these.
- ½ c. cooked mashed sweet potato
- ¼ c. rolled oats
- 1 egg
- 2 tbsp. coconut flour
- ½ tsp. cinnamon
- ½ tsp. baking soda
- ½ tsp. baking powder
- pinch nutmeg
- pinch salt
- ½ c. almond milk
- coconut oil for cooking
- Combine all ingredients in a high-speed blender until totally smooth.
- Heat a spoonful of coconut oil over medium heat in a large skillet. Drop batter into the pan to form 4 pancakes (a couple spoonfuls per pancake) and cook for 3-4 minutes on each side – when you see the top start to look bubbly and dry out, you know it’s time to flip! They’re delicate so take care when flipping and be sure not to do it too early when they’re still wet/uncooked or they’ll fall apart. Repeat this process until the batter is finished.
- Make sure to top them with fruit, nut butter, yogurt and/or whatever else you desire! I did coconut + almond butter with banana and some coconut yogurt and it was HELLA GOOD. Enjoy!