Sweet Potato Gluten Free Pancakes: Delicious And Healthy Breakfast Option

Sweet Potato Gluten Free Pancakes: Delicious And Healthy Breakfast Option

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Sweet Potato Paleo Pancakes Smile Sandwich
Sweet Potato Paleo Pancakes Smile Sandwich from smilesandwich.com

Introduction

Are you tired of the same old breakfast options? Look no further than sweet potato gluten free pancakes! Not only are they a healthy and delicious alternative to traditional pancakes, but they are also easy to make and customizable to your taste preferences. In this article, we will provide you with two different recipes for sweet potato gluten free pancakes, along with tips, substitution options, and nutritional information. Let’s get started!

Recipe 1: Sweet Potato Banana Pancakes

Ingredients:

  • 1 cup mashed sweet potato
  • 1 ripe banana
  • 2 eggs
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp coconut oil or butter for cooking

Instructions:

  1. In a large bowl, mix together mashed sweet potato, banana, and eggs until well combined.
  2. Add almond flour, baking powder, cinnamon, and salt, and stir until smooth.
  3. Heat a non-stick skillet over medium-high heat and add coconut oil or butter.
  4. Using a 1/4 cup measuring cup, scoop batter onto skillet and cook until bubbles form on the surface, about 2-3 minutes.
  5. Flip and cook for another 1-2 minutes until golden brown.
  6. Repeat with remaining batter.
  7. Serve with your favorite toppings such as maple syrup, fresh fruits, or whipped cream.
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Nutritional Information:

Per serving (2 pancakes): 220 calories, 11g fat, 23g carbohydrates, 5g fiber, 9g sugar, 8g protein

Cooking Time:

15 minutes

Equipment:

Large mixing bowl, non-stick skillet, measuring cups and spoons

Serving Suggestions:

Top with maple syrup, fresh fruits, or whipped cream

Variations:

Substitute almond flour with coconut flour or gluten-free all-purpose flour. Add in your favorite spices such as nutmeg or allspice for extra flavor.

Substitutions:

Substitute sweet potato with pumpkin or butternut squash puree. Substitute almond flour with oat flour or chickpea flour.

Storage:

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Tips:

Make sure to mash the sweet potato and banana well to avoid lumps in the batter. Use a non-stick skillet or a well-greased pan to prevent sticking.

Frequently Asked Questions:

Can I make these pancakes vegan? Yes, you can substitute eggs with flax eggs or chia eggs. Can I use canned sweet potato puree? Yes, you can use canned sweet potato puree instead of fresh sweet potato.

Recipe 2: Sweet Potato Oatmeal Pancakes

Ingredients:

  • 1 cup mashed sweet potato
  • 1 cup gluten-free rolled oats
  • 2 eggs
  • 1/2 cup almond milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp coconut oil or butter for cooking

Instructions:

  1. In a blender or food processor, blend rolled oats until fine flour consistency.
  2. In a large bowl, mix together mashed sweet potato, oat flour, eggs, almond milk, baking powder, vanilla extract, and salt until well combined.
  3. Heat a non-stick skillet over medium-high heat and add coconut oil or butter.
  4. Using a 1/4 cup measuring cup, scoop batter onto skillet and cook until bubbles form on the surface, about 2-3 minutes.
  5. Flip and cook for another 1-2 minutes until golden brown.
  6. Repeat with remaining batter.
  7. Serve with your favorite toppings such as maple syrup, fresh fruits, or whipped cream.
See also  Gluten-Free Bread Crumb: Delicious And Easy Recipes To Try At Home

Nutritional Information:

Per serving (2 pancakes): 240 calories, 10g fat, 29g carbohydrates, 5g fiber, 6g sugar, 9g protein

Cooking Time:

20 minutes

Equipment:

Blender or food processor, large mixing bowl, non-stick skillet, measuring cups and spoons

Serving Suggestions:

Top with maple syrup, fresh fruits, or whipped cream

Variations:

Substitute almond milk with any plant-based milk or dairy milk. Add in your favorite spices such as cinnamon or ginger for extra flavor.

Substitutions:

Substitute sweet potato with pumpkin or butternut squash puree. Substitute almond flour with oat flour or chickpea flour.

Storage:

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Tips:

Blend the rolled oats until fine flour consistency for smooth texture. Use a non-stick skillet or a well-greased pan to prevent sticking.

Frequently Asked Questions:

Can I make these pancakes vegan? Yes, you can substitute eggs with flax eggs or chia eggs. Can I use quick oats instead of rolled oats? Yes, you can use quick oats instead of rolled oats, but the texture may be different.

Conclusion

In conclusion, sweet potato gluten free pancakes are a delicious and healthy breakfast option that you can customize to your taste preferences. Whether you prefer the Sweet Potato Banana Pancakes or the Sweet Potato Oatmeal Pancakes, both recipes are easy to make and packed with nutrients. So why not switch up your breakfast routine and give these pancakes a try? Trust us, your taste buds will thank you!

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