Sweet Potato Pancakes

I wanted to share the following recipe, as I know there are many people now who are having to eat gluten-free – I being one of them. Pancakes are a real comfort food for me, and I enjoy them as much for supper as for breakfast.

 

When cooking Sweet Potatoes, I usually cook a little extra so I will have some for making Sweet Potato Biscuits or Pancakes. 

 

 

In food processor or blender, process the following:

 

½ C. Whole Oats

 

2 whole Eggs (or 3 Egg whites)

 

½ C. Greek Yogurt (or cottage cheese)

 

½ C. Sweet Potatoes, cooked & mashed

 

½ t. Baking Powder

 

¼ t. Salt

 

1 t. Vanilla

 

1 t. Stevia or 2 t. Sugar

 

½ t. Cinnamon

 

½ t. Pumpkin Pie Spice (or 1/8 t. Allspice & 1/8 t. Nutmeg)

 

Lightly oil a griddle with coconut oil. On med heat, spoon or pour mix onto griddle. When underside is browned, flip and brown other side. Don’t cook too fast, as they need to be cooked well inside.  Serve with butter/ghee and syrup of choice. Yields about 5 – 5” pancakes. This makes enough for one person. Double for more.