Tuesday, March 4, 2014

Grain-Free Sweet Potato & Apple Pancakes (Recipe Revisit)



It's National Pancake Day, so I felt it my civic duty to share a pancake recipe. Truth be told, I'm serving these to the kids for a fun dinner but having a shrimp salad myself. I will confess, however, to sampling while cooking!

These were a big hit the first time I made them, but I didn't like how the results were slightly chunky. This time around I pureed my sweet potato and apple in the food processor. While the results wound up much smoother, I also found they created more delicate pancakes. I think it was due to not being able to wring out the excess water from the apples, as well as simply not having as substantial a texture to hold up to flipping.

If you don't mind your pancakes a bit misshapen and fragile, though, I felt that this version was even tastier than the first.

I love that the natural sweetness of the apple and sweet potato omit the need for any added sweetener. I am serving them drizzled with a little extra maple syrup and some ground cinnamon, along with a side of nitrite-free bacon.

Happy National Pancake Day and hope you enjoy!

Grain-Free Sweet Potato & Apple Pancakes

1/2 cup mashed sweet potato
1 medium apple, chopped (peel if you don't have a strong blender/food processor)
4 eggs
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1/4 cup melted coconut oil or butter
1/2 cup unsweetened non-dairy milk
1/2 cup plus 2 tbs. coconut flour
2 tbs. ground flax
1/2 tsp. salt
1 tsp. cinnamon
freshly ground nutmeg and/or ground ginger, to taste

Combine sweet potato and apple in a food processor or blender; process until starting to mix well. Add eggs and run until smooth, scraping down the sides as necessary.

Pour sweet potato mixture into a large bowl and add vanilla, apple cider vinegar and coconut oil or butter. Stir.

In a medium mix coconut flour, baking soda, salt and spices. Add dry ingredients to large bowl with wet ingredients and stir to combine.

Allow to sit for 5 minutes so that coconut flour can soak up excess moisture. Preheat a griddle and grease with a little more coconut oil or butter.

Form batter into pancakes and cook on medium-low heat until golden brown. These won't get bubbles like traditional pancakes, so keep an eye on them to prevent burning.

Serve drizzled with maple syrup and a little extra ground cinnamon, if desired.

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