What do you like to eat for breakfast?
Pancakes are always a a breakfast staple – they’re easy, filling and can be doused with maple syrup! What’s not to like about pancakes right? I wanted to be able to give my little one pancakes (it’s her Thursday treat!) but had to get creative once I discovered her sensitivity to gluten. I’ve just started researching the mixes that go into gluten free pastries and treats, but hadn’t quite gathered all of the ingredients (it get complicated!)
So I set about making a simpler version of gluten free pancakes. I was inspired by blogger buddy Alexis and liked creating these easy pancakes. An alternate flour like rice flour or sweet potato flour can be used. These flours produce a pancake that is denser and stickier as opposed to fluffy and crumbly. I’m ok with that and like that it’s just plain easy to create these gluten free sweet potato pancakes. It can be complemented by any of our favorite fruits. We put in home made applesauce or bananas and also use coconut oil in the filling and to cook the pancakes. The result is a hearty, naturally sweet little disk of goodness.
Gluten free Sweet Potato Pancakes
- 1 cup sweet potato flour (rice flour can also be used and more closely resembles wheat flour pancakes!)
- 1 tablespoon coconut oil
- 1 egg
- 1/4 cup fruit like applesauce, blueberries, or bananas
About 4 pancakes
- Mix together all ingredients.
- Heat 1/2 tablespoon of coconut oil in a small skillet 6″ or 8″). Pour about 1/3 cup of batter into hot skillet.
- Cook pancakes for about 3 minutes on the first side until golden brown at the edges. Flip and cook and 1-2 minutes on the second side.
- Heat additional coconut oil and cook remaining pancakes.
- Top with additional fruit, desired maple syrup or a touch of honey.