30 Mar Sweet Potato Pancakes (Gluten and Grain Free)
Hellllllloooo Friday. Guess what? I’m not going to complain about the weather today. It was a fan freakin tastic 80 degrees yesterday, I didn’t want the day to end, sadly it did, but the good news is Friday followed and we’re still maintaining above freezing temps so I’m satisfied with mother nature for now, she’s slowly earning my trust back.
Ok I have a pressing question. Pancakes. Cooking or Baking? I mean you don’t put them in the oven, but typically they involve flour, eggs, milk etc. all the players in a baking recipe, AND they can be too dry, or moist etc. BUT you cook them on a stovetop. see my dilemma here? I think they qualify as baking personally. And if they do then I have to give myself a huge pat on the back for this recipe because I’m not the best with baking. Yes, I’m (kinda) a food blogger admitting that I struggle with baking, there’s just so much science involved, it reminds me of organic chemistry, which was a traumatic experience for me in college. Rest assured any baking recipes that find their way to the blog, I’ve probably tested 10 times and forced 50 people to give an honest review.
One of my favorite things about the weekend is waking up early, having my coffee, putting on some soulful music (singer/song writer soulful not like Stevie wonder soulful mmk) and making a hot breakfast. It’s the simple things in life, like not eating my breakfast out of tupperware, that are really important, don’t you think? It’s going to be a rainy and dreary morning tomorrow and I’m already getting excited about putting on some Jack Johnson, and making these sweet potato pancakes (JJ fans know what I did there). You NEED these covered in pecans with a little warm maple syrup, You’ll probably need to double the batch because the kids are going to have their sticky little fingers all over them too!
Ingredients
1/4 cup cooked, mashed sweet potato
1 tablespoon coconut flour
1 tablespoon flax seed
2 tablespoons almond flour
2 eggs, yokes separated
2 tablespoons unsweetened cashew milk – or any milk!
3 tsp. apple pie spice
1/2 tsp. baking soda
2 tablespoons crushed pecans
Instructions
1. Preheat griddle to medium/low heat
2. Combine sweet potato, coconut flour, flax seed, almond flour, egg yokes, apple pie spice, baking soda.
3.Fold in egg whites and crushed pecans.
4. Spoon 3 tablespoons of batter into pan, and SPREAD THIN. very important the batter is thin, or the center will be mushy.
5. cook 4-5 minutes each side and flip.
Top with whatever you prefer! I did cashew butter and maple syrup
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