Recipe for Sweet Potato Pancakes – add your favourite protein for a delicious breakfast treat
450g. Sweet Potatoes, mashed
3 Tbsp. Sugar (I used organic sugar)
1 Tbsp. Flaxseeds
1 tsp. Baking Soda
1 tsp. AllSpice
1/8 tsp. Salt
1 scoop Protein powder (vegan or normal)
1/2 cup GF Rolled Oats (I used Bob’s Red Mill)
2 large Eggs, lightly mixed
1 cup Gluten-free All-Purpose Flour (I used Bob’s Red Mill)
1 cup or more Buttermilk
1/2 cup Dried Cranberries
Oil for greasing the pan, or unsalted butter
Roast sweet potatoes until soft, or use canned sweet potatoes.
Add sweet potatoes in a large mixing bowl, mash more with a fork.
Add sugar, flaxseeds, baking soda, allspice, salt rolled oats, then mix to combine.
Add lightly mixed egg, flour, and buttermilk, mix again.
Add dried cranberries, and mix well until all combined and smooth in texture The batter needs to be thicker, but not too thick that you would not be able to spoon it in the pan easily.
Heat the heavy griddle or fry pan or similar then add a drizzle of oil or butter. I like oil better and at the very end, I add just a bit of butter to have that buttery flavor. Up to you!
Add about 1/4 of a cup into a pan and tip to spread out or spread lightly with a spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side for a minute or two.
The temperature for me is the best in the medium-low. I don’t want them to burn, so after heating the pan, turn the temperature a bit lower.
Serve the pancakes with granola, extra dried cranberries, and pure 100% organic maple syrup or honey if you prefer.
Protein powder is completely optional. I like to add in my waffles and pancakes. You can add whatever protein powder you use and like, I was just adding one that my family using at this time.
If you do not want to make gluten free pancakes, then just add your normal rolled oats and all purpose flour.
Dried cranberries compliment these pancakes wonderfully. I recommend it!
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.