Harvest Pancakes For Breakfast
A little raw sweet potato flour can bring more than vitamin A to your pancakes; the flavors of pumpkin spice can bring holiday nostalgia! These fluffy, light delights are a treat and provide many essential nutrients for the body’s wellness.
Attributes: vegan, gluten free and dairy free, fluffy and delicious
Equipment: Large skillet or flat grill
¾ C all purpose gluten free flour
¼ C raw sweet potato flour
2 T demerara sugar
1 tsp flax seeds
1 tsp chia seeds
1 tsp pumpkin spice
¼ tsp cinnamon
½ tsp guar gum
1 tsp baking soda
2 T water mixed with 1 ½ tsp potato starch
1 tsp arrowroot powder
1 C almond or rice milk
1 T fresh lemon juice
Pinch sea salt
1 T + 1 tsp melted coconut oil
Directions: In a large pan or flat grill surface melt 1 tsp coconut oil to coat. In a large bowl mix together all dry ingredients. In a glass measuring cup mix 2 T water with 1 ½ tsp potato starch, then add remaining wet ingredients to measuring cup. Pour wet ingredients into dry and until smooth. Pour batter into pan to make 3 or more rounds. Cook on medium heat. When air bubble break flip and cook other side 2 minutes and remove. Ready to serve hot. Simply add favourite topping. Makes 8 pancakes.
Optional: If using a food processor to make pancakes add wet ingredients first then dry. Cashew nut butter can be a pleasant alternative to dairy butter.
Tips: These pancakes cook very quickly so don’t leave them unattended. Sweet potato is high in amylose, which slows the rate of blood sugar elevations. Better choice pancake for anyone! Sweet potatoes have the highest source of water soluble Vitamin A (beta-carotene) over all other root vegetables