This is a recipe that was inspired when a friend of mine informed me that you could make gluten-free pancakes from a mashed banana and a few eggs. Well, being on an extremely low sugar diet, I cannot eat bananas, so I thought I would try it with sweet potatoes. The result was delicious and only required a few key ingredients.
3-4 medium-sized sweet potatoes, 2-3 eggs, a dash each of cinnamon, nutmeg, allspice, and cloves, coconut oil for cooking, a handful of berries for the sauce and a bit of homemade plain yogurt to top it all off.
First, cook the sweet potatoes. You can bake them in the oven or pop the in the microwave. Just don’t over cook them. I use a handy little potato bag a friend gave me for Christmas.
Once the potatoes are done take them out and filet them to let them cool for a bit so you won’t burn your hand in the next step. While they are still a little warm, carefully peel the potato skin off. It should come off like paper or birch bark.
Now add you spices and a generous pinch of salt. Because this recipe does not use any sugar, the salt will bring out more of the natural sweetness of the sweet potato. For spices I usually use a combination of 2-3 of the following; allspice, nutmeg, ground cloves, or cinnamon.
Now comes the tricky part! Get out a skillet and use 2-3 Tbs. of oil. Heat the oil before dishing out the pancake “batter.” Smaller pancakes are easier to flip. Don’t try to get fancy! I often re-coat the pan with more oil between each batch of pancakes.
Almost forgot about the “syrup”! Take a handful of berries (with the sweet potato I prefer black berries and blue berries) and 1-2 Tbs. of water in a small sauce pan. Cover and put it over high heat and watch the berries pop with all their lovely juices! Once the berries are slightly mush-like (you can help this along by “mushing” them yourself) uncover the sauce pan and cook for 1 min. so that the sauce thickens.
Put it all on a plate with a dollop of homemade, whole-milk yogurt on top and you got yourself a healthy, yummy breakfast full of fiber, vitamins, calcium and probiotics!
SWEET POTATO PANCAKES (serves 2)
3-4 medium sized Sweet Potatoes
Dash of Nutmeg, Allspice, and Cinnamon
1/2 tsp. Salt
2-3 Tbs. Coconut Oil (or other preferred vegetable oil)
1) Cook and peel sweet potatoes
2) Mash potatoes and mix in 2-3 eggs, spices, and salt
3) Heat Oil in pan and spoon out pancake batter, no larger than 3 in. in diameter. Once the bottom edges begin to appear golden, flip the pancakes and repeat with the other side. (If using coconut oil, more oil may need to be added)
1 Handful of Blue Berries and Black Berries
2 Tbs. Water
1) wash berries
2) place berries in small sauce pan with water.
3) cover and bring to a boil, mashing berries once or twice in the process
4) lower temperature and cook for one minute to thicken
** Serve sauce over pancakes with a dollop of plain, whole milk yogurt.