Carrot cake is one of my favorite cakes. It’s the perfect dessert because it combines vegetables (see it’s healthy!) with cream cheese frosting. Life is better because of cream cheese frosting. Seriously. I’ve made it a few times over the years and my favorite version is a carrot and pineapple cake. But now that I have a gluten free kid, I’ve been converting my favorite recipes to gluten free and hopefully refined sugar free ones. It’s a challenge to find a recipe for gluten free sugar free carrot and pineapple cake. But I really wanted my little one to enjoy carrot cake like I do.
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.