SWEET POTATO AND SAGE PANCAKES
These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce-but a drizzle of maple syrup to serve certainly isn't a bad idea.
Provided by Magdalena Wszelaki
Yield Makes 6 pancakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
- In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
- In another medium bowl, mix the flour, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Line a baking sheet with parchment paper and grease it with ghee or olive oil.
- Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
- Bake for 20 minutes or until brown.
- Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
- Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
