I love Summer as much as the next gal but the forest fires have been insane here, making the majority of August not that enjoyable. So now it’s September & I’m excited for some more rain, clean crisp air and I could not be more excited for all the Fall baking that is about to come your way!
First up, I wanted to experiment with sweet potato! Why? Well why not plus…they are naturally delicious and sweet. I just knew the baking would be so light and fluffy! Sweet potatoes, along with pumpkin and squash, are the epitome of Fall and pair well with flavours like cinnamon, nutmeg, all spice etc.
Not to mention how nutritious they are. 1 medium cooked sweet potato contains more than 400% of your daily value (DV) of Vitamin A, 37% DV of Vitamin C, 28% DV of Manganese, 16% DV of Vitamin B6. [Source: https://draxe.com/sweet-potato-nutrition-facts-benefits/]
I baked and peeled a bunch of sweet potatoes for this recipe but you can get canned sweet potato if you’d like. Alternatively, cube the potato into large chunks and boil it until tender. Once cooled, using a blender & my other wet ingredients, I blended it up. If you’re a pro masher or using the canned variety without chunks, you can just mix in a bowl.
I can’t wait to see you try this recipe! Please tag me @balancingandie on all socials. I LOVE seeing your creations. To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Sweet Potato Gluten-Free Pancakes (Dairy-free)
Sweet Potato Gluten-Free Pancakes ( Dairy-free)
Instead of the almond flour, rice flour and tapioca starch, you can substitute a gluten-free blend. However, I find this mix of flours creates a nice fluffy pancake vs. some gluten-free blends that can be quite dense. Alternatively sub just the rice flour and tapioca starch for gluten-free blend and use almond flour as directed to create a lighter pancake!
- 1 cup brown rice flour
- 1 cup almond flour
- 1/2 cup tapioca starch
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground flax (optional - extra fiber)
- 2 tbsp powder stevia (optional - sub 1/4 cup coconut sugar)
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 cup sweet potato (fresh or canned)
- 1 cup almond milk
- 1 cup water
- 1 whole egg
- 1 tsp vanilla extract
- 1 tsp lime juice, lemon or vinegar
Optional add in
- 1/4 cup chocolate chips (dairy free)
- If using canned sweet potato, skip to step 2. Wash and dry sweet potatoes. Wrap with aluminum foil and bake at 400F until a fork can easily penetrate them (about 45-60 minutes). Allow to cool, then peel and mash. Store in fridge if doing this ahead of time. Alternatively, cube peeled sweet potatoes into large pieces and boil in a pot of water until cooked. Allow to cool a bit before mashing.
- Combine wet ingredients in a blender and mix well (this will get the chunks out of the sweet potato). Transfer to large bowl.
- Combine dry ingredients in a small bowl and add to large bowl that contains the wet ingredients already.
- Mix well. Add in chocolate chips if using. If batter is too thick, add more water.
- Heat griddle to medium heat and cook about 1/4 cup of the batter at a time.
- Top with almond butter, syrup or whatever else you like on pancakes! I used cacao nibs, goji berries and bee pollen.
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