Long time, no post, I know. With the ushering in of autumn and the beginning of October, I thought something with sweet potato would make for the perfect autumnal entrée. This dish can wear many hats, from sweet snack, to breakfast for dinner or dessert, to one of many platters scattered across the table in a weekend brunching extravaganza.
Super easy to make, filling, lightly sweet, grain free/dairy free and healthier than your typical pancakes. However, still just as scrumptious.
1.5 cup of sweet potato flour
3/4 cup + 2-3 more tablespoons coconut milk, almond milk or other non dairy milk
1/4 cup of coconut sugar
3-4 tablespoons of honey
2-3 tablespoons of cinnamon (I like a lot… ;-))
1 teaspoon of ginger
1 teaspoon of ground cloves
1 tablespoon vanilla extract
Optional, but recommended: a handful of chocolate chips. I like the brand Enjoy Life, which are dairy free.
- Mix the sweet potato flour, milk, coconut sugar, honey and eggs together until a batter forms.
- Add in all the spices and vanilla. Stir until just combined.
- Cook on a griddle over medium heat. Coat pan with cooking spray. Heap roughly two spoonful’s of batter onto the pan per pancake. Smooth out so each one is a roughly even disc of batter all around. Cook for about 1 minute on each side. Flip.
- Pancakes will appear solid, a light touch of golden brown to their surface when finished. You may have to flip and cook on each side more than once…to ensure all cooked through.
- Enjoy warm with maple syrup, Greek Yogurt, coconut yogurt, any of the above.
This recipe yields about 7-8 pancakes.
Leftovers can be stored at room temperature in an airtight container or on a plate covered in cling wrap for up to 3 days.