Gluten Free Pancakes with Sweet Potato and Apple
Easy, healthy, Gluten free pancakes made with creamy sweet potato and crunchy apples make any morning better!
These gluten free pancakes have made me almost late for work….about a million times.
It never fails. I wake on a work day, and I want pancakes. So, I seriously underestimate how long I need to make them, since I am used to almost always eating oatmeal. Then, I dawdle around and curl my eyelashes for 4000 years. Seriously, I have an obsession with perfect eyelashes. But, this post is not about that. Moving on.
I then realize that I really need to get going on the pancakes. Unfortunately, I have spent so much time on aforementioned eyelashes that I have to seriously inhale said pancakes, or else I’ll be late. It ends up making every last-minute-pancake morning stressful. But, I can’t give up my eyelashes, and I can’t just chose to make pancakes on weekends. That would be just to easy and smart. And you know what? These babies are worth the will-I-make-it-to work on time stress. You know what else? Even if these did make you late, that would even be worth it. Just don’t tell your boss it’s cause you were eating pancakes, that could be awkward.
Anyway, are you getting what I am trying to say without actually coming out and saying it?
These pancakes are amazing.
Better yet, they are incredibly healthy, filling…and gluten free! I don’t have an intolerance or anything but, as a lot of other people are doing these days, it is something I try to avoid.
Even better, you could be pro-active and make the batter the night before. That would be wise and cut down on that stress that we talked about. I just haven’t figured out how to master time management yet. One day I will grow up and figure life out.
But wait! There’s more! No, I am not going to give you a free potato masher if you call in the next 5 minutes, sorry. This is yet another easy peasy lemon squeezy recipe. Except there is no lemon. Just throw it all in a food processor, press on, listen to the annoying calming ZZZZRRR of the blades blending everything together into yumtasticness, and voila! Pancakes. Well, you need to cook them first so more like voila! Almost pancakes!
You need to cook these low and slow, as they are SUPER thick. If you cook them on high, you’ll have this lovely, golden outside…with raw potato inside. Not for me, no thank you. If you do it right, the outside goes crisp and browned, and the inside stays creamy (but cooked!) I didn’t except the inside to stay so moist and delicious, but I am not complaining. Thank you sweet potato for making my breakfast experience everything I could dream of.
Now that we have gotten the potatoes out of the way, lets talk about the apples. I used to just sprinkle the apple chunks on top as they were frying, but stiring them into the batter is far superior. This way you get SUPER fat pancakes. And that crunch! Every moist, creamy bite is finished with those perfect, crisp, fresh apple chunks.
Spread on a thin layer of butter and you’ve got yourself breakfast heaven.
Sweet Potato apple pancakes
Ingredients
- 1 Cup rolled oats
- 1 Medium sweet potato around 300g
- 1 tsp Stevia (or sweetener of choice- just double as stevia is naturally very sweet)
- 1 tsp Cinnamon
- 1/2 tsp Baking powder
- 1/8 tsp Salt
- 3/4 Cup Unsweetned vanilla almond milk
- 1 tsp Vanilla
- 2 Large egg whites
- 1 small apple diced.
Instructions
- Peel the sweet potato and cook in the microwave until soft, about 5 minutes on HIGH power.
- While the potato cooks, combine the oats, stevia, cinnamon, baking powder, and salt into a food processor. Process until the oats have turned into the consistency of flour, and everything is well mixed.
- Core and dice your apple, set aside.
- Heat a greased griddle or pan to medium high heat.
- Once the potato is cooked through, add it to the food processor. Also add the almond milk, vanilla and egg whites.
- Process until well combined, and a batter is formed.
- Stir in the diced apples.
- Drop batter by 1/4 cup spoonfuls, and cook very slowly to ensure that the middle cooks as well.
- Cook until golden brown on both sides (5-7 minutes a side) flipping once.
Nutrition
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