Dairy Free Gluten Free Sweet Potato Pancakes Recipe with Various Variations
Double Post today!
In preparation for running a half marathon in the morning to try to qualify for next year's New York Marathon, Brian was in need of a carbo load dinner. I think the minimal grains I prepare might also have had something to do with his request for pancakes for dinner. So I thought, hey I can top simple pancakes for my carb-deprived buddy, and throw in his favorite food - sweet potatoes!
So here is a dairy free, gluten free, vegan recipe for sweet potato pancakes. And because I get bored with simplicity, I made a couple different variations to keep Brian on his toes.
Vegan Sweet Potato Pancakes Recipe
Ingredients
1 1/4 cup Bob's Red Mill Gluten Free Pancake Mix
1 small sweet potato
1 cup water (or soy, almond, or regular milk if not dairy free)
1 tbs ground flax mixed with 3 tbs warm water (or you could use 1 egg or any other egg replacement)
Lots of cinnamon :)
1/4 tsp ground ginger (optional, but we were both really cold from our windy hike so for heat's sake I added ginger)
dash of salt (optional)
So, you can bake the sweet potato if you are Betty Crocker, or you could be lazy like me and poke it with a fork, wet with water, wrap in a paper towel and microwave for 4 - 4 1/2 minutes or until soft. Mix together the rest of the ingredients in a large mixing bowl. When the sweet potato has cooled enough to touch easily, peel the skin off - it should come off pretty easily with your fingers. If you have a hand mixer, add the sweet potato to the batter and blend well. If not, you could use a potato masher or food processor. Depending on the size of your sweet potato, you may need to add more water until you get that smooth, slightly runny pancake batter consistency.
Heat a large nonstick frying on medium heat till water sizzles if sprinkled on. Then pour about 3 inch sized circles of pancake batter onto the pan. (Note, you really don't need to spray the pan or melt butter or add oil if you have a nonstick pan).
Here's where things get wild...live from Boulder, it's Saturday Night - so let's boogie! Top with blueberries, raisins, walnuts, chocolate chips, banana slices - really anything you want. As you can see, I went with the sampler platter. When bubbles start to form on the tops and the sides begin look cooked through, flip each pancake. They should be done in just a few minutes. I did the first batch this way, and then added two teaspoons of unsweetened cocoa to the remaining batter for dairy free, gluten free, CHOCOLATE sweet potato pancakes - wowzers! Another tip - you can toast some walnuts or pecans in any extra space on the pan to top your pancakes with when finished. Brian lathered his in 100% maple syrup, but I found that plain yogurt was a deliciously creamy topping instead. Serve with fruit, and you've got a delicious breakfast for dinner...or breakfast for breakfast :)
And guess what - after 5 pancakes Brian was still hungry! Shocker! So I made him more. We had used up the whole sweet potato, so for round two I made him Chia Seed Pancakes. This included the flax/warm water egg replacement, the rest of my gluten free pancake mix which seemed to be about 1/4 or 1/2 cup? and then water till it seemed a good consistency. Then I added 1 tbs chia seeds, and upon Brian's request I added a couple blueberries, and walnuts. These are obviously much lighter than the sweet potato pancakes, but Brian decided to scoop some cashew butter on top to add more filling goodness.
Featured on Mom's Crazy Cooking - This Week's Cravings and The Gluten Free Homemaker's Gluten Free Wednesdays
In preparation for running a half marathon in the morning to try to qualify for next year's New York Marathon, Brian was in need of a carbo load dinner. I think the minimal grains I prepare might also have had something to do with his request for pancakes for dinner. So I thought, hey I can top simple pancakes for my carb-deprived buddy, and throw in his favorite food - sweet potatoes!
So here is a dairy free, gluten free, vegan recipe for sweet potato pancakes. And because I get bored with simplicity, I made a couple different variations to keep Brian on his toes.
 |
| yep, those are chocolate pancakes |
Ingredients
1 1/4 cup Bob's Red Mill Gluten Free Pancake Mix
1 small sweet potato
1 cup water (or soy, almond, or regular milk if not dairy free)
1 tbs ground flax mixed with 3 tbs warm water (or you could use 1 egg or any other egg replacement)
Lots of cinnamon :)
1/4 tsp ground ginger (optional, but we were both really cold from our windy hike so for heat's sake I added ginger)
dash of salt (optional)
So, you can bake the sweet potato if you are Betty Crocker, or you could be lazy like me and poke it with a fork, wet with water, wrap in a paper towel and microwave for 4 - 4 1/2 minutes or until soft. Mix together the rest of the ingredients in a large mixing bowl. When the sweet potato has cooled enough to touch easily, peel the skin off - it should come off pretty easily with your fingers. If you have a hand mixer, add the sweet potato to the batter and blend well. If not, you could use a potato masher or food processor. Depending on the size of your sweet potato, you may need to add more water until you get that smooth, slightly runny pancake batter consistency.
Heat a large nonstick frying on medium heat till water sizzles if sprinkled on. Then pour about 3 inch sized circles of pancake batter onto the pan. (Note, you really don't need to spray the pan or melt butter or add oil if you have a nonstick pan).
Here's where things get wild...live from Boulder, it's Saturday Night - so let's boogie! Top with blueberries, raisins, walnuts, chocolate chips, banana slices - really anything you want. As you can see, I went with the sampler platter. When bubbles start to form on the tops and the sides begin look cooked through, flip each pancake. They should be done in just a few minutes. I did the first batch this way, and then added two teaspoons of unsweetened cocoa to the remaining batter for dairy free, gluten free, CHOCOLATE sweet potato pancakes - wowzers! Another tip - you can toast some walnuts or pecans in any extra space on the pan to top your pancakes with when finished. Brian lathered his in 100% maple syrup, but I found that plain yogurt was a deliciously creamy topping instead. Serve with fruit, and you've got a delicious breakfast for dinner...or breakfast for breakfast :)
 |
| Yes, this is how we dress IN our house...stupid cold Boulder! |
Featured on Mom's Crazy Cooking - This Week's Cravings and The Gluten Free Homemaker's Gluten Free Wednesdays
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